tag:blogger.com,1999:blog-24818067836234517982024-03-12T22:17:36.835-07:00Curative CuisineJessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-2481806783623451798.post-8414978764481199702011-05-29T10:21:00.000-07:002011-05-29T12:52:03.078-07:00Recipes, Transitions, Writing, Gardening, & Winning (a ticket to Vida Vegan Con)<div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'trebuchet ms'; "><span class="Apple-style-span" >Why, hello there! I have to be honest - as we get closer and closer to the wedding (6 weeks-ish away at this point to the ceremony, 10 weeks-ish away from the party), it's going to be more and more difficult for me to post with any regularity. But to those who still visit, still read, still catch up and don't get sick of me rattling on...thanks for joining me on the journey. And I know if I drop off a bit this summer, we'll catch back up in the fall.</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >I have a lot to say, but I think it best to get on with what CC has been cookin' these days. The San Pedro Group continues. There was a two week hiatus due to summer travel (the two main players went to their property in Hilo, HI, and the rest just felt like taking a break during that time), and now that they're back, I cooked for them Tuesday (they got back last week), and was met with some resistance about how we should move forward as price continues to be an issue. I understand these are not rich people, these are average, working-class, baby boomers, and I have not tried to gouge anyone. The prices are more than fair, and when I check against industry norms for this premium of a service, and when I talk to other chefs/caterers/nutritionists, they all echo what I feel: these folks are getting a DEAL. I have worked for close to nothing because I richly believe in the depth of the need for what I'm providing - they need me, and I want to see them thrive, eating things that edify and hasten their healing and/or weight loss process. But I cannot undervalue myself, and I cannot sell myself short, either.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >The San Pedro group has told me at this point, that unless they have at least 10 people, they can't afford to have me cook for them (as stated earlier, the price per person drops as more participants are added), and they have more than enough interested parties, but not enough that are willing to commit to paying weekly to bring down the cost for everyone. It's a little frustrating, but the universe has time and time again brought me to those that need my help, and I trust in that. And I've taken up another part-time job to ensure we're not financially floundering while trying to fund a wedding extravaganza of a summer while I figure out what I'm doing with my life, professionally speaking.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b><i>I'm being open to what is, and releasing those things that fall outside my circle of control.</i></b></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Here's what the San Pedroans have enjoyed since my last post:</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >The strict religious stance toward TruNorth adherence (absolutely no oil/salt/sugar/gluten) has relaxed slightly, and there was a curiosity about what they missed the soyrizo enchilada week (those that participated raved), so I made the enchiladas again. <b><a href="http://curativecuisine.blogspot.com/2010/11/day-eight-week-two-recipe-catch-up.html">Here's the recipe</a></b> in case you missed it the first couple times. For the other meal that week, just to show them what was possible with a little Gardein faux chicken, I made a "chicken" teriyaki stir fry. <b><a href="http://curativecuisine.blogspot.com/2010/11/day-fourreally-delving-in.html">Here's my stir-fry tips again</a></b>, and I used Organicville agave-sweetened/gluten-free/low sodium teriyaki. So, this week remained very LOW in added oil/salt, sugar-free, and used only a small amount of gluten per serving (in the stir fry, as the enchiladas are gluten free). I felt good about this compromise, and so did they. Those that are staying true to TruNorth are ready at this point to take the reins in cooking that way for themselves. The other 8 or so people would like to experience a broader range, so to speak, of vegan cuisine...something a little less stringent.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Then, there was the two week break, and then this week, they requested INDIAN FOOD! (Yum! Nice choice! And easy to do TruNorth!) and then let me choose the other meal, and I chose lasagna, since I haven't made anything Italian-inspired yet. And tofu ricotta is so easy and so compelling. There are a lot of great resources out there for vegan Indian, but one of my favorites remains the blog <b><a href="http://vegandad.blogspot.com/">Vegan Dad</a></b>. A humble dad in Ontario, vegan dad is a master of healthy, vegan, sophisticated creations that are easy enough to make while the kids are screaming in hunger, and tasty enough that said screaming kids will eat to their content without any fuss. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >I decided upon a <b><a href="http://vegandad.blogspot.com/2010/12/creamy-chickpea-and-tomato-curry.html">Creamy Chickpea and Tomato Curry</a></b>, and easily TruNorth'd it:</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 18px; ">- 3 cups cooked chickpeas (about 1.5 cans of garbanzo beans, well rinsed, if you go that route)<br />- freshly ground black pepper<br />- 2 tbsp low-sodium veggie stock for sauteing (I like Pacific brand - it has no oil and the lowest sodium/serving)<br />- 1/2 tsp cinnamon<br />- 1/4 tsp cloves<br />- 1 tsp garam masala<br />- 1 tsp chili powder<br />- 4 curry leaves (I was able to use some fresh off my curry plant on my garden balcony!)<br />- 1 sweet onion, diced<br />- 3-4 garlic cloves, minced (use less if you're not obsessed with garlic the way I am)<br />- 500g chopped fresh tomatoes, skinned (ever skinned a tomato? <b><a href="http://allrecipes.com/HowTo/peeling-tomatoes/Detail.aspx">It's strangely satisfying</a></b>)<br />- 400 ml can light coconut milk </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 18px; ">- cooked rice, for serving (I used brown basmati, but you could do jasmine or even quinoa)<br /><br />1. Heat veggie stock in a large frying pan over medium heat. Toss chickpeas with salt and pepper and set aside.<br />2. Add spices and curry leaves to the pan and fry for a min, until nice and fragrant. Add more veggie stock or water if it gets to thick. Add onions and garlic and saute for 6-8 mins, until soft. Add a splash of water at this point to deglaze the pan, if needed.<br />3. Add chickpeas and tomatoes, mix well, and season to taste. Heat to bubbling, then add coconut milk. Simmer gently until ready to serve (over rice). The dish tastes best if it has sat for a while so the flavours can blend. Even better the next day!</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 18px; "><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 18px; ">Thanks, Vegan Dad! He took a better picture than I did, so, I'm crediting him here:</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 18px; "><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; line-height: normal; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5OtlpXKLoqckq1o3ZNqZWYCOR1BMXwmPp3Hhl_ebxZSEsbmqvQHtMD43v0E335WgdfWRueDT3Uqrxx4Zq5TJBrvJUFw7tBnKSmn4RDYLvypgPB25oDAAPZZruZjkpcOSSTOYPyaOYsiiF/s320/IMG_9293.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5612198694297177282" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 198px; " /></span></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; line-height: normal; "><br /></span></span></span></div><div><span class="Apple-style-span" >Next on the TrueNorth'ing-Indian-Vegan-Dad bandwagon, I selected <b><a href="http://vegandad.blogspot.com/2008/09/easy-tofu-saag.html">Tofu Saag</a></b>:</span></div><div><span class="Apple-style-span" ><br /></span></div><div><div style="font-family: 'trebuchet ms'; line-height: 18px; "><span class="Apple-style-span" >- 1 bunch kale</span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; "><span class="Apple-style-span" >- 1 onion, cut into chunks</span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; "><span class="Apple-style-span" >- 2 cloves garlic, chopped</span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; "><span class="Apple-style-span" >- 1 chunk ginger, chopped</span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; "><span class="Apple-style-span" >- 3/4 to 1 cup water</span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; "><span class="Apple-style-span" >- 1 can diced tomatoes</span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; "><span class="Apple-style-span" >- 1 tbsp mild curry paste (or powder), or to taste</span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; "><span class="Apple-style-span" >- 1 tsp chili powder</span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; "><span class="Apple-style-span" >- Squirt of Bragg's</span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; "><span class="Apple-style-span" >- 1 pkg extra firm tofu, diced</span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; "><span class="Apple-style-span" >- 3 tbsp soy yogurt (optional)</span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; "><span class="Apple-style-span" >- cooked rice, for serving</span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; "></div><div style="font-family: 'trebuchet ms'; line-height: 18px; "></div><div style="font-family: 'trebuchet ms'; line-height: 18px; "><span class="Apple-style-span" ><br /></span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; "><span class="Apple-style-span" >1. Remove the tough stalks from the kale, and cook for 10 mins with a splash of water over medium heat in a large pot with the lid on. Kale should cook down and be tender, but still be a nice bright green.</span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; "><span class="Apple-style-span" >2. Put kale, onion, garlic, and ginger in a food processor. Add water and blend until smooth. Add more water if too thick.</span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; "><span class="Apple-style-span" >3. Put kale mixture in a large pot and bring to bubbling over medium heat, stirring regularly. Cook for a few mins. Add tomatoes (juice and all) and spices. Adjust seasonings to taste. Add tofu and cook, uncovered, for 15 mins, reducing heat if it begins to stick. Stir regularly and let thicken. Stir in yogurt, if using, and serve over rice.</span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; "><span class="Apple-style-span" ><br /></span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; "><span class="Apple-style-span" >YUM! I still have some push-back overall to tofu with the San Pedroans, but I think this was pretty tasty. And packing a serious nutritional punch.</span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; "><span class="Apple-style-span" ><br /></span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; line-height: normal; " ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2EUEJIRcU7HsOCSMCIGFbp0cpkKV2ElyxvJdu96qkfOXw3aTxCrTcgeRPwseWhz_PdTKX__6a1eim24C-xZvvmuvvkf9mshcr9G0QBQ8LGDQDd8GFYhdNmF4dsboPdLzc0NeEkroXpHV/s320/007.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612201103272671538" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; line-height: normal; " ><br /></span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; text-align: center; "><span class="Apple-style-span" >I cut my tofu into smaller cubes (above) than Vegan Dad did (below), because I knew I was making it for people that are still tofu-phobic:</span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; text-align: center; "><span class="Apple-style-span" ><br /></span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; text-align: center; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; line-height: normal; " ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhO5Mmdjt-P9uVztAzg2QOcErQHGcTOn0_12vzv6x4PUr5qAxok9nP2oBOFawdFILD2a3WfysCHqrwZMgq6LDLQqxvPblBkM_Du6Rm92qS8f_lmNWCISa-N1mHJbFe_sC9f-0WE-pUr_9/s320/IMG_0309.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5612201670045061282" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 210px; " /></span></div><div style="font-family: 'trebuchet ms'; text-align: center; "><span class="Apple-style-span" ><br /></span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >And now...lasagna! The only other lasagna I've ever posted on Curative Cuisine was the epic <b><a href="http://curativecuisine.blogspot.com/2010/11/day-eleven-day-twelve-day-thirteen_14.html">John's Nightshade-Free Autumn Lasagna</a>. </b>I have to say, I haven't made a lasagna since. That thing, ableit perhaps the tastiest thing ever, is so labor-intensive. It kinda burnt me out on lasagna for spell. But, I thought it would be a great thing to cook for the San Pedroans, a classic always fun to veganize, and because I was considering my (baby boomer! Keep it simple, remember?) audience, I wanted to stay pretty classic/simple about it:</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" ><br /></span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><b><span class="Apple-style-span" >Classic (and Easy) Lasagna__________________________________________________</span></b></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >2 packages gluten-free lasagna noodles</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >1 cup of Daiya mozarella blend (faux cheese)</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >1 vegan ground round of some kind (I went for St. Ives, as it was the lowest in sodium per serving)</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >1 package soft tofu</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >1 cup nutrtional yeast</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >juice of 1 lemon</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >1 jar organic, agave-sweetened, low sodium marinara (I used Organicville)</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >1 head kale, well-rinsed and de-ribbed</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >1 onion, finely chopped</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >4 garlic cloves, minced</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >freshly ground black pepper, to taste</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >2 tbsp dried oregano</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >2 tbsp dried basil</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >2 tsp dried sage</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >2 tsp dried rosemary</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >1 tsp dried sage</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >water, for steaming</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" ><br /></span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >1. In a large lidded pan, steam the kale for a few minutes to soften it. It should be pliable, but still bright green/not completely cooked down. Set aside. Preheat oven to 350.</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >2. In a large nonstick pan on medium high heat, cook the onion and half of the garlic and herbs and all of the sage in a couple tbsp of water until the onions are translucent, add the ground round and mash and flip until well combined and faux ground meat is browned-ish in areas. Set aside.</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >3. Boil water (perhaps during steps one and two) and cook noodles to instructions on package. Immediately transfer to a bowl of cold water to stop them from becoming overcooked and/or sticking together. Set aside.</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >4. Combine tofu, the rest of the garlic and herbs, and the lemon juice and nutritional yeast in a food processor and blend until well combined. Do not overblend - you want the tofu to have a crumbly, ricotta-esque quality still. Set aside.</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >5. Open up the jar of sauce (you can heat on the stove and season to your liking, if it needs it), get out a casserole pan (probably 9 x 12 or something close), and here's the layering construction, from bottom to top: sauce (thin layer to prevent noodles from sticking to the bottom, smooth it out evenly), noodles, faux sausage meat crumble, sauce, noodles, kale, sauce, noodles, sauce, tofu ricotta, sauce, grated Daiya cheese.</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" >6. Bake at 350, uncovered for 30 minutes, then turn up heat or broil until cheese has melted and desired crispy edges have been achieved (if this hasn't happened already). Let sit until cooled slightly and congealed, and serve! As usual with lasagna - totally better the next day, when the flavors have had time to sit and blend.</span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" ><br /></span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" style="font-family: Georgia, serif; -webkit-text-decorations-in-effect: underline; line-height: normal; " ><br /></span></div><div style="font-family: 'trebuchet ms'; text-align: left; line-height: 18px; "><span class="Apple-style-span" style="font-family: Georgia, serif; -webkit-text-decorations-in-effect: underline; line-height: normal; " ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4QigUyFk6vdzw46xRDyygGDls8qjyM4i8ymtMv9Wph9oH9QlkGS9fZIlhEtnvlxjGiZmWRhy_PGkThw2RAW5E2HUlZNJfle5NhXsgOzeYhFwZv3KiN-k5wR2Fz6fstWrCGcJvDc9sevcM/s320/013.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612208555836910786" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="font-family: 'trebuchet ms'; "><span class="Apple-style-span" style="font-family: Georgia, serif; -webkit-text-decorations-in-effect: underline; line-height: normal; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; " ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSQlU5p6Wvuu28uYtAuFpXRw7INoPGSt2aZKcN-C5m5jCMaDUQaKeh3F6LN6sqz1YSsI1ZhSP1H_sT1R3oT5bZZIXcOofgOM-ASHi4wbJUDKAzFwnayWPycIHiIv83cuKDR_qgwDAhF6BJ/s320/014.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612208814468009106" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div><span class="Apple-style-span" >Max and I have enrolled in <b><a href="http://www.farmfreshtoyou.com/index.php">Farm Fresh To You</a></b>'s organic produce delivery service. Now that finals are in swing for him, and as well as blogging and cooking and writing for the Examiner and wedding prep for me - we're getting a little too busy to shop for the produce we want and are sick of paying Whole Foods prices for out of convenience. I think this is a great service. You can customize what and when you receive completely.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >In an effort to use up what we got this week in our Farm Fresh to You box, I made a broccoli & baby bok choy stir fry with cashews and a homemade sauce. More on that perhaps later. Baby bok choy is my recent obsession/the spring veggie of the season, in my opinion. I may devote a whole post to come to baby bok choy. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >I also made a summer-inspired FEAST of roasted rosemary and herb fingerling potatoes, BBQ Tempeh, corn on the cob, and mac and cheese with peas:</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-family: Georgia, serif; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhkzlnKuNSkuow8IrJbOm7uLJqFtxHodszkEEhOEDznafEAOvfVDkMyupzcV-6-G5ywzFlHl1tX_-onQ5HnBrHlhhYvc1GaSfCKdpI9VgAaj_bpTnyjLnYwDrV8OoBdyvNRXaU75EHhLHX/s1600/025.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhkzlnKuNSkuow8IrJbOm7uLJqFtxHodszkEEhOEDznafEAOvfVDkMyupzcV-6-G5ywzFlHl1tX_-onQ5HnBrHlhhYvc1GaSfCKdpI9VgAaj_bpTnyjLnYwDrV8OoBdyvNRXaU75EHhLHX/s320/025.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612212903314156738" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbAtDo8EHiuXuwH-oFue1XOrS-mjEcYZr0uFOU6wmTx7kWTRVSMr9YICdzsma72w62xuVZ5FYGL9hb0wNJIfrSD97Ggg9abAMtyWn19kP0gN6YtPODM9NPYMYRKcyc583tAGAh1D-uibA/s1600/024.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbAtDo8EHiuXuwH-oFue1XOrS-mjEcYZr0uFOU6wmTx7kWTRVSMr9YICdzsma72w62xuVZ5FYGL9hb0wNJIfrSD97Ggg9abAMtyWn19kP0gN6YtPODM9NPYMYRKcyc583tAGAh1D-uibA/s320/024.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612212898933876866" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaqKbZYvMe-2EzFCWT7RXSCwb4T64h2WVDLKKZBrNpMGeFO6w4zS0A1CNpb5NZMIVI3somHiedbq8K_P09-x6L7k4FE8eHJF84iKkF4NUV4vh9pTqNG02SHBoikVjGtIWflsSSDzKlVvUc/s1600/023.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaqKbZYvMe-2EzFCWT7RXSCwb4T64h2WVDLKKZBrNpMGeFO6w4zS0A1CNpb5NZMIVI3somHiedbq8K_P09-x6L7k4FE8eHJF84iKkF4NUV4vh9pTqNG02SHBoikVjGtIWflsSSDzKlVvUc/s320/023.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612212895223979554" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></div><div><span class="Apple-style-span" >And the cool thing is - these are all recipes I've posted before:</span></div><div><span class="Apple-style-span" ><b>Corn on the Cob</b> - just peal, boil for a few minutes, earth balance, a little salt/pepper and SERVE!</span></div><div><span class="Apple-style-span" ><b><a href="http://curativecuisine.blogspot.com/2010/11/day-fiveand-six-and-seven.html">Roasted Easy Rosemary and Garlic Herbed Potatoes</a></b></span></div><div><span class="Apple-style-span" ><b><a href="http://curativecuisine.blogspot.com/2010/11/day-nine.html">(BBQ) Fried Tempeh</a></b></span></div><div><span class="Apple-style-span" ><b><a href="http://curativecuisine.blogspot.com/2010/11/day-sixteen-seventeen.html">Mac n Cheese</a></b></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Since the San Pedro chapter for Curative Cuisine is naturally coming to a close, moving forward this blog may be less about what I'm cooking for <i>others</i> and more of what I'm cooking <i>myself</i> and Max. And I'm okay with that. It will keep me inspired to continue to practice what I preach and continue to be creative.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >I am still writing for The Examiner.com as the <b><a href="http://www.examiner.com/la-in-los-angeles/jessica-western">L.A. Vegan Restaurant Examiner</a></b>. Check it out, please subscribe if you haven't already, and if you're in L.A. and have a place you think I must review - drop me a line!</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >I've also got quite the balcony herb/veg garden going on at the moment. It feels so good to grow stuff again! I'm having a blast, and while the harvest may not be a huge bounty, it's the process that counts, and everyone is thriving, flowering, and growing at a crazy pace. Birds have made a nest in my hanging fuschia. I'm trying to not disturb them too much, as there are eggs now! Umm...if anyone has any feedback here on what I should do, let me know! Obviously I'm not touching the nest or anything close to the nest...but I have to water, and I don't want to let the fuschia die. Although, I am vegan, and I'm not hurting baby birds just for a plant, so if a sacrifice has to ultimately be made...I just wish I had put a birdhouse out! I put a birdfeeder out, and totally contemplated a birdhouse. Here is a photo collage:</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-family: Georgia, serif; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7DX5CUtRD2RYsMeUhEJfBKNCc4ttvj3GkBXI5SXpUMO97F25JFgXXZBbEcCGQzyPSl1Y6DX9TdB4_R9Zkkm7U3EUxtrzueRBAsSNdH75EHr8H3dLKgwnsq_61jvH1IIa7nfLeqaOfV9h/s1600/015.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7DX5CUtRD2RYsMeUhEJfBKNCc4ttvj3GkBXI5SXpUMO97F25JFgXXZBbEcCGQzyPSl1Y6DX9TdB4_R9Zkkm7U3EUxtrzueRBAsSNdH75EHr8H3dLKgwnsq_61jvH1IIa7nfLeqaOfV9h/s320/015.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612220857305197202" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9YwECG8D4zoTV4ZjEvJkf6y7BNe-lUZO3f37HvRufyGN23DWfl_zvUjouaMRy6F7GmrD4mCkqe8yeXjDgESJmXMi1CmTZrzYju89lkDf9N1c6nRPg5IkyZ4Jz1hkHUi5pmHdwL3wLN5g/s1600/014.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9YwECG8D4zoTV4ZjEvJkf6y7BNe-lUZO3f37HvRufyGN23DWfl_zvUjouaMRy6F7GmrD4mCkqe8yeXjDgESJmXMi1CmTZrzYju89lkDf9N1c6nRPg5IkyZ4Jz1hkHUi5pmHdwL3wLN5g/s320/014.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612220852432839794" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEssxNDQrbeGj6AmRIwJPNmT94FJse1N1a9pVNIaAg5XxQA_N4MSr9PhwRd5snLmYBtvXexVduV6jRHiDp31QsIYUDX3HRPc8kBPKN9N7fvOksOqGRL-wwrlvoEynR_9L7zQmyp4sC2bOW/s1600/013.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEssxNDQrbeGj6AmRIwJPNmT94FJse1N1a9pVNIaAg5XxQA_N4MSr9PhwRd5snLmYBtvXexVduV6jRHiDp31QsIYUDX3HRPc8kBPKN9N7fvOksOqGRL-wwrlvoEynR_9L7zQmyp4sC2bOW/s320/013.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612220849413290306" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjptKKvgD0CJ3qwGrtRsX84qgfnay9JntJkZYwJLRIhwWRoKBzMxWyWmf0G90UmFXpZZ7tkLNz6tNylb1qSE26QfwON-uNKhyKg-nU6Q4g8EnBsTxRkbvOrU2dtMTFxsYxk_pPi6Ho5x6S-/s1600/012.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjptKKvgD0CJ3qwGrtRsX84qgfnay9JntJkZYwJLRIhwWRoKBzMxWyWmf0G90UmFXpZZ7tkLNz6tNylb1qSE26QfwON-uNKhyKg-nU6Q4g8EnBsTxRkbvOrU2dtMTFxsYxk_pPi6Ho5x6S-/s320/012.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612220846242496850" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCgMTTnGK0BXuQnqvGW3Vct-6yYCfQ4j1Uyrt0bbrWB7uYO-coALa47jELKMguoOsIwIDU1GKtNxViz2Jw6ErQn6k4wBgIQeI2Ux1zHcYkfErA5dTAK_INAaE53FicNujUhJQDbpdLyAY/s1600/011.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCgMTTnGK0BXuQnqvGW3Vct-6yYCfQ4j1Uyrt0bbrWB7uYO-coALa47jELKMguoOsIwIDU1GKtNxViz2Jw6ErQn6k4wBgIQeI2Ux1zHcYkfErA5dTAK_INAaE53FicNujUhJQDbpdLyAY/s320/011.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612220840268079922" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></a></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-family: Georgia, serif; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ackjmW7PIywSKRfG4KF42dGwqLjWDubQSbTuzvs85lYMrZvrYpS58X-7vjvIQms619oUusPkIohsiEJxGs4jVRqb9MaY6YULSrQB5Le8ZSDcPaJMB5avtFxQKY_ejo_bs_usb7Aycjq1/s1600/019.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ackjmW7PIywSKRfG4KF42dGwqLjWDubQSbTuzvs85lYMrZvrYpS58X-7vjvIQms619oUusPkIohsiEJxGs4jVRqb9MaY6YULSrQB5Le8ZSDcPaJMB5avtFxQKY_ejo_bs_usb7Aycjq1/s320/019.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612221487827487298" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWs37iUtx5UfZRnprix3KZUkcHTQwTCpOTfYCKMsSLDwZjwJxDEJh1_lIx2TtAADFz5eU7ZfP_TsRFyhUMeIG6daGfyGmhdarEI5hLgIlqlRjl43HwbOjDC2RDG-brQh44YRz5z9qGuQat/s1600/018.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWs37iUtx5UfZRnprix3KZUkcHTQwTCpOTfYCKMsSLDwZjwJxDEJh1_lIx2TtAADFz5eU7ZfP_TsRFyhUMeIG6daGfyGmhdarEI5hLgIlqlRjl43HwbOjDC2RDG-brQh44YRz5z9qGuQat/s320/018.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612221486266159298" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Du-QwJ786dqOk2xLavYqewMj7R0mzQJQbA8Ql3N08EfU_TJCgULdxH5jY8Q3KtYHH_da1eeq1E2D2gEpmCt615QRk4BoIeVOdzEAi8Qa2TRwhTG7JCJMlR5OeYH81S0lnYf9shQYzTFY/s1600/017.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Du-QwJ786dqOk2xLavYqewMj7R0mzQJQbA8Ql3N08EfU_TJCgULdxH5jY8Q3KtYHH_da1eeq1E2D2gEpmCt615QRk4BoIeVOdzEAi8Qa2TRwhTG7JCJMlR5OeYH81S0lnYf9shQYzTFY/s320/017.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612221480866905714" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO7CwjSOE4iMGp11T17g53HugyPCNPaOC-FBTb0pAgs69JMYYGs2nyqSgWWq6UYHiaTXpJZClBDBPD837HpERmqVG7A6tr3GHUyZY5FoFI-HbSL4xnPwPh-INJlSfaOa70qlYWPhlD64JA/s1600/016.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO7CwjSOE4iMGp11T17g53HugyPCNPaOC-FBTb0pAgs69JMYYGs2nyqSgWWq6UYHiaTXpJZClBDBPD837HpERmqVG7A6tr3GHUyZY5FoFI-HbSL4xnPwPh-INJlSfaOa70qlYWPhlD64JA/s320/016.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612221477064451442" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-family: Georgia, serif; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimjr2M1wbau7XIy_O36wjfhyphenhyphenJ0S0zWq2VB5M6uwL2FXvRUtknmicCFjWAMSpLP-FnUWzI72Vy2yHK3UhxuLPJYOfwvj-x1wZdUVBW3MfpDr32VudgT7V8YFrvtxqJc0zy-bIi_ENH9iBzj/s1600/010.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimjr2M1wbau7XIy_O36wjfhyphenhyphenJ0S0zWq2VB5M6uwL2FXvRUtknmicCFjWAMSpLP-FnUWzI72Vy2yHK3UhxuLPJYOfwvj-x1wZdUVBW3MfpDr32VudgT7V8YFrvtxqJc0zy-bIi_ENH9iBzj/s320/010.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612220229691828498" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJKTYsQuneuTFXYLoBVz60_Xu3EILSJu96AvQ0gdixAA-737Rtug4vGexhqLaW6aLGs1nxw3H7lJl3b9c2AVrPur0fPsvsQWkCp80Jc5SrGdln3d87iqNBejxE1nfeQAnkng-Nf95c8lYU/s1600/009.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJKTYsQuneuTFXYLoBVz60_Xu3EILSJu96AvQ0gdixAA-737Rtug4vGexhqLaW6aLGs1nxw3H7lJl3b9c2AVrPur0fPsvsQWkCp80Jc5SrGdln3d87iqNBejxE1nfeQAnkng-Nf95c8lYU/s320/009.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612220220545931570" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaD9-o2XZS_xiPEivIG84Uady_WtyIiqENOd0n38_Iyr3Nhb-2Byf5C4xjKR5CYE0d5vUvkO7G_5XLZcX8MASb0XNur4961YQ2WSie7eVSp7ooK2xOO7jhdXxwg0VmldTcAGSv5fJpbxSs/s1600/008.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaD9-o2XZS_xiPEivIG84Uady_WtyIiqENOd0n38_Iyr3Nhb-2Byf5C4xjKR5CYE0d5vUvkO7G_5XLZcX8MASb0XNur4961YQ2WSie7eVSp7ooK2xOO7jhdXxwg0VmldTcAGSv5fJpbxSs/s320/008.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612220219202786834" style="display: block; 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margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-family: Georgia, serif; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFC88AF55-ycHp6Zi0y_R0zcKYX2nznSyNNe7KYzQ1-QsA3Uxi7aqlGkCXuavbK8e2EbjjEHzGiGRp9krcQO17BgzSE_ss0HEe5B_3uJwUCixu2YSTklq7x0pbDOcV41w7auvpGt4eahhl/s1600/005.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFC88AF55-ycHp6Zi0y_R0zcKYX2nznSyNNe7KYzQ1-QsA3Uxi7aqlGkCXuavbK8e2EbjjEHzGiGRp9krcQO17BgzSE_ss0HEe5B_3uJwUCixu2YSTklq7x0pbDOcV41w7auvpGt4eahhl/s320/005.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612219564817666082" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88uC5-zTkMqCY1tL5FTVb1WYGLqKzZIEN7EqCMetKYBslBRh9AONOkQwyhp9qhsnBfqlZCY9X1nPQqRX4Dd-bmVyhRiB6xZlGyaIjewaiprj3cvt6zTVRN3mkWgfqgTMvNSexOEWpHIAm/s1600/004.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88uC5-zTkMqCY1tL5FTVb1WYGLqKzZIEN7EqCMetKYBslBRh9AONOkQwyhp9qhsnBfqlZCY9X1nPQqRX4Dd-bmVyhRiB6xZlGyaIjewaiprj3cvt6zTVRN3mkWgfqgTMvNSexOEWpHIAm/s320/004.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612219554630352882" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj12LVepAyKdNQky4o5Oj1NpAcqbukhqyoLgYpp_2Rvsj9jZWrvxgTN3MR-MSJFgCajBeYS-W2Y4cXE8KKfTEJUfdi_x002UfcAqnMzTMlKN7rsZz_sIKUoD-iSILnQg9rQPR7wWqeGqTX7/s1600/003.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj12LVepAyKdNQky4o5Oj1NpAcqbukhqyoLgYpp_2Rvsj9jZWrvxgTN3MR-MSJFgCajBeYS-W2Y4cXE8KKfTEJUfdi_x002UfcAqnMzTMlKN7rsZz_sIKUoD-iSILnQg9rQPR7wWqeGqTX7/s320/003.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612219549906825330" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuPRDaDeLEBLK3-vHDGXK4dUHkjt93eTCK2u8tFvrDGlmPsktSvTw0ThipJPNh4eJ1S9FH9sWmio0Y_wcnjERXUB2boYXDfuq_hqF7EMjm85pHAt7wV5kmssrsnvdFlVUiMaEXsabBSyF8/s1600/002.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuPRDaDeLEBLK3-vHDGXK4dUHkjt93eTCK2u8tFvrDGlmPsktSvTw0ThipJPNh4eJ1S9FH9sWmio0Y_wcnjERXUB2boYXDfuq_hqF7EMjm85pHAt7wV5kmssrsnvdFlVUiMaEXsabBSyF8/s320/002.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612219542011004690" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhlBGoKkdmcL5re8OIZawrOgEl2XFqXka9Ei0V3mgDP6LxscT62E9WPsRClDHdGX8usPwKEPiUI0JnXYzBwCxK7a_zBYMc94QVgxXdTLWmcl3hDE2tYBrmQSxm9aLT9765JaARXshZ8rnI/s1600/001.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhlBGoKkdmcL5re8OIZawrOgEl2XFqXka9Ei0V3mgDP6LxscT62E9WPsRClDHdGX8usPwKEPiUI0JnXYzBwCxK7a_zBYMc94QVgxXdTLWmcl3hDE2tYBrmQSxm9aLT9765JaARXshZ8rnI/s320/001.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612219532403606098" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></div><div><span class="Apple-style-span" >To see what all these things ARE, you can either check out <b><a href="http://curativecuisine.tumblr.com/">my tumblr feed</a></b>, or check out <b><a href="http://www.facebook.com/media/set/?set=a.217311604963272.67579.202136893147410">the album</a></b> in <b><a href="http://www.facebook.com/pages/The-Curative-Cuisine/202136893147410?sk=wall">the Curative Cuisine's facebook page</a></b>. P.S. "like" The Curative Cuisine while you're there! ;-)</span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; " ><br /></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; " >And now for some REALLY EXCITING news. There is a <b><a href="http://vidavegancon.com/">Vegan Bloggers Conference</a></b> (!!) coming up, being headed up by some amazing vegan woman in Portland, and the <b><a href="http://vidavegancon.com/speakers/">roster is SICK</a></b>. By the time I had some money scraped together to buy a ticket...they were sold out. But I didn't cry, because soon after contests started popping up. When I saw Jess Scone of <b><a href="http://getsconedpdx.com/">GetSconedPDX</a></b> post a SONGWRITING contest for a free ticket/VIP goody bag, I knew I had to make a submission. See my the contest rules, me performing my song, and the other entries <b><a href="http://getsconedpdx.com/2011/04/11/the-vida-vegan-con-ticket-donut-giveaway-contest/">here</a></b>, and see how I found out I HAD WON! <b><a href="http://getsconedpdx.com/2011/05/20/youre-going-to-vida-vegan-con/">here</a></b>. There were some great other submissions, and I'm really proud that I wrote something original and that it was well-received. You can bet your bottom that I am going to get ALL I CAN out of this amazing opportunity, and I'm going to blog the heck out of it, better myself because of it, network like a mother, and just enjoy every moment in Portland (as usual). A Big Thanks! to Jess, and to everyone who supported my submission and celebrated my victory. It's only 6 days after our Vermont Wedding Celebration, so I may be blissed out, I may be exhausted, I may slightly out-of-body, but I will be a WIFE and I will be at VIDA VEGAN CON! So excited. As if this summer could get any better...<br /></span></div><div><span class="Apple-style-span" > </span></div><div style="font-family: 'trebuchet ms'; line-height: 18px; "><span class="Apple-style-span" ><br /></span></div></div><div><span class="Apple-style-span" >In closing, I leave you a picture from my bridal shower/bachelorette party, which took place a couple weekends ago. Me and Liz, my Maid of Honor Extraordinnaire:</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-family: Georgia, serif; -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizsn1grVAvANqugFv1W304H7mFosqrW6L175yGXamKFfUvmUByQwOAZOv_rJiEaaTGNF5CPtoMm_Io9Fdp9vhzhBMbHCcyFaKIl69_o4lzUZswdp9Ej3sm7E4Hrrv-o-esf9HXJeFaLz41/s320/031.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612225099187501298" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div><span class="Apple-style-span" >Aloha,</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >JRW</span></div><div><span class="Apple-style-span" ><br /></span></div>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com0tag:blogger.com,1999:blog-2481806783623451798.post-16859895569399554592011-04-15T11:25:00.000-07:002011-04-18T12:33:51.607-07:00Summation of Food Medicine in last week's post...<span class="Apple-style-span" >I just haven't spent enough time with Healing with Whole Foods in my lap lately, so I want to share the food medicine/nutritionally therapeutic properties of the ingredients in the recipes featured last post that my San Pedro vegan program enjoyed on Tuesday...as always, I heart Paul Pitchford. <a href="http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=healing+with+whole+foods&x=0&y=0">Go buy this book</a> if you don't already own a copy.</span><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span"><b>Tomatoes</b> = </span><span class="Apple-style-span" style="line-height: 18px; ">tonifies the stomach and cleans the liver, purifies the blood and detoxifies in general, relieves liver heat and blood stagnation, and even though an acidic fruit, as long as used in small moderation, after digestion tomato alkalizes the blood and can therefore be useful in reducing the acidic blood of rheumatism and gout [PP, pg. 544-5]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span"><b>Green/String Beans</b> = </span><span class="Apple-style-span" style="line-height: 18px; ">strengthens the spleen-pancreas and kidneys [PP, pg. 511]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span"><b>Carrots</b> = </span><span class="Apple-style-span" style="line-height: 18px; ">strengthens the spleen-pancreas, improves liver function, eliminates putrefactive bacteria in the intestines that cause poor assimilation, alkaline-forming, rich in anti-oxidant beta-carotene/<span class="blsp-spelling-error" id="SPELLING_ERROR_1">provitamin</span> A (anti-inflammatory), contain large amounts of silicon (strengthens connective tissues and aids calcium metabolism) [PP, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">pgs</span>. 538-9]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span"><b>Onions</b> = </span><span class="Apple-style-span" style="line-height: 18px; ">lowers cholesterol, decreases catarrh (phlegm and inflammation of the nose and throat) [PP, pg. 547]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span"><b>Celery</b> = </span><span class="Apple-style-span" style="line-height: 18px; ">benefits the stomach and spleen-pancreas and calms an aggravated liver, dries damp excesses, purifies the blood, high silicon content helps renew joints, bones, arteries, and all connective tissues and acidic blood that accompanies tissue and nerve inflammations [PP, pgs. 539-40]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span"><b>Garlic</b> = </span><span class="Apple-style-span" style="line-height: 18px; ">antibiotic/antiviral/antimicrobial (even inhibits microorganisms associated with degenerative diseases - like Lyme disease, literally), eliminates toxins from the body [PP, pg. 546]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span"><b>Kale</b> = </span><span class="Apple-style-span" style="line-height: 18px; ">Eases lung congestion, benefits the stomach, good source of sulfur, chlorophyll, calcium, iron, protein, and vitamin A [PP, pg. 541]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span"><b>Ginger</b> = </span><span class="Apple-style-span" style="line-height: 18px; ">helps break down protein, lessens the effect of uric acid from protein on the body, helps aches/spasms [PP, pg. 210]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span"><b>Sweet Potatoes</b> = </span><span class="Apple-style-span" style="line-height: 14px; ">strengthens the spleen-pancreas, promotes <i>qi</i>, remove toxins from the body, builds kidney function, rich in vitamin A [PP, pg. 550]</span><span class="Apple-style-span"></span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span"><b>Russet Potatoes</b> = </span><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span" style="line-height: 18px; "><span class="blsp-spelling-error" id="SPELLING_ERROR_9">tonifies</span> the spleen-pancreas and the <span class="blsp-spelling-error" id="SPELLING_ERROR_10"><i>qi</i></span> energy, neutralizes body acids/contributes to increased alkalinity, reduces inflammation, useful in building and maintaining tissues (including nerves) [PP, pg. 544]</span></span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span"><b>Portobello Mushrooms</b> = </span><span class="Apple-style-span" style="line-height: 18px; ">rids the respiratory system of excess mucus, has antibiotic properties, increases white blood cell count bolstering immunity against disease-producing microorganisms [PP, pg. 542]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span"><b>Nutritional Yeast</b> = </span><span class="Apple-style-span" style="line-height: 18px; ">a nutritional cornucopia and amazing source of vitamin B12 and phosphorus (as with tomatoes, not to be over-used - too much can induce unhealthy amounts of candida-type yeasts in the body, especially in individuals who are susceptible to candida overgrowth, or dampness in general) [PP, pg. 139-140]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span"><b>Bragg's</b> = </span><span class="Apple-style-span" style="line-height: 18px; ">contains 16 amino acids, a nice way to season things salt-free with low sodium</span><span class="Apple-style-span"> </span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span"><b>Bell Pepper</b> = </span><span class="Apple-style-span" style="line-height: 14px; ">improve appetite, reduce swelling, promote circulation, rich in vitamin C [PP, pg. 419]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span"><b>Red Kidney Beans</b> = </span><span class="Apple-style-span" style="line-height: 18px; ">cooling thermal nature, used in treating edema and swelling [PP, pg. 509]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span"><b>Parsley</b> = </span><span class="Apple-style-span" style="line-height: 18px; ">a source of remarkable nutrition (more vitamin C than citrus, one of the higher sources of vitamin A, chlorophyll, calcium, sodium, magnesium, and iron), cuts the effect of<span class="blsp-spelling-error" id="SPELLING_ERROR_12">solanine</span> when served with nightshade vegetables, dries watery <span class="blsp-spelling-error" id="SPELLING_ERROR_13">mucoid</span> conditions, benefits optic and brain nerves [PP, pg. 548]</span><span class="Apple-style-span"> </span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span"><b>Basil =</b> </span><span class="Apple-style-span" style="line-height: 18px; ">promotes a mental calming and focusing effect in food or teas [PP, pg. 337]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span"><b>Oregano</b> = </span><span class="Apple-style-span" style="line-height: 18px; ">oil of oregano is the most potent way to derive its benefits, but those benefits include antibiotic/<span class="blsp-spelling-error" id="SPELLING_ERROR_14">antifungal</span>/antimicrobial properties, aids muscular pain due to <span class="blsp-spelling-error" id="SPELLING_ERROR_15">fibromyalgia</span>and arthritis, and attacks microbes including the spirochete of Lyme disease [PP, pg. 661]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span"><b>Thyme</b> = </span><span class="Apple-style-span" style="line-height: 18px; ">same as sage (above) in regard to relationship with anti-parasitic -functioning foods [PP, pg. 660]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span"><b>Sage</b> = </span><span class="Apple-style-span" style="line-height: 18px; ">when paired with foods such as carrot, garlic, onion, etc. that have anti-parasitic properties, it strengthens their effect [PP, pg. 660]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span"><b>Balsamic Vinegar =</b> </span><span class="Apple-style-span" style="line-height: 18px; ">removes stagnant blood, reduce accumulations in the liver resulting from a rich diet, neutralizes poisons in the body, relieves dampness accumulation/edema [PP, pg. 205]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >It's really a full-tilt boogie around here - between wedding planning, the San Pedro group, and out-of-town visitors...but tomorrow's SP menu is going to be de-lish, and of course you'll hear all about it soon enough.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Thanks for stopping by. Also - if you're looking for an amazing vegan Sunday brunch in L.A., <a href="http://www.examiner.com/la-in-los-angeles/vegan-sunday-brunch-real-food-daily-lives-up-to-the-hype-review"><b>look no further</b></a>.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >JRW</span></div><div><span class="Apple-style-span"><br /></span></div>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com0tag:blogger.com,1999:blog-2481806783623451798.post-46800383194212551222011-04-14T12:26:00.000-07:002011-04-14T14:39:54.748-07:00Sometimes One Must Keep It Simple<div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; ">Sometimes I forget I'm, in essence, cooking for baby boomers. I go in, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">tempeh</span>-touting and ready to present originally-flavored, palette-surprising creations...and am met with "we miss meatloaf". Or "we don't like tofu". Ugh. I love my SP3 (which is now more like the San Pedro EIGHT! Guess that community dinner was a success!), don't get me wrong - but I am learning that being virtually a private chef comes with a certain power dynamic. At the end of the day, no matter if I'm the expert - these people want to eat things that are accessible to their very-formed mental constructs about food. They have or are working on serious dietary changes already; I can't rock the boat too much. I can't be Captain Tofu. [And not just because I don't own <a href="http://style.mtv.com/wp-content/uploads/2010/09/lady-gaga-tofu-dress.jpg">this get-up</a>.]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Remember L in Portland and my commitment to remain free of outcome expectation and think of this always as a ministry of planting seeds? Some may germinate, some may root and flower, some may not - that's not my domain. My domain is the planting of ideas and knowledge fertilization, so to speak.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Yeah, that still needs to be kept in mind (talking to myself here).</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >I sent out a menu to those that were interested in buying into the San Pedro group for Tuesday, and was really proud of it. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Tal</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Ronnen</span>-inspired deliciousness, painstakingly adapted for <span class="blsp-spelling-error" id="SPELLING_ERROR_3">TruNorth</span> (no oil/salt/sugar added, all gluten-free, as well as vegan). And then I immediately got e-mails galore poo-<span class="blsp-spelling-error" id="SPELLING_ERROR_4">poo'ing</span> the menu. So I sent out a revised menu the next day. And lost a person altogether for Tuesday because she was excited for the original idea, and not into the revised one. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >I'm not complaining here, I'm just saying that you can't please everyone all of the time. Duh? Duh. But I put a lot of myself into what I make for the San Pedro group, which is fine - but I have to know where I end and the food begins then, if that makes sense. I am not the food I make. You can dislike the food, and I won't take it personally. But then I'm oddly disconnected. Love and Heart are ingredients in everything I'm cooking, cheesy as that may sound. I'd be interested in feedback from other chefs that are deeply impassioned about what they are doing/cooking: <i>is it hard to not take it personally sometimes when the feedback is less than glowing?</i> And they didn't even poo-poo my food...just my menu! <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Lol</span>. I'm in trouble. Time for an ego check.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >So, wanting to honor various said e-mail requests to not use tofu or <span class="blsp-spelling-error" id="SPELLING_ERROR_6">tempeh</span>, not have anything too spicy, use lots of cooked vegetables at both meals and little to none raw, and not include <span class="blsp-spelling-error" id="SPELLING_ERROR_7">cole</span> slaw nor split peas, here is what I ended up making those 'boomers, and they liked it, and I love that <i>we are all being authentic on our mutual path of food discovery</i> and that <i>they feel open to communicate their needs</i> and that<i> I am in touch with myself enough to self-reflect around my process of frustration</i> in re-designing this week's menu <i>with grace and acceptance</i>...and even humor. <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Sooooooo</span>...mashed potatoes and gravy, anyone? ;-)</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Menu: <span class="Apple-tab-span" style="white-space:pre"> </span>Minestrone Soup and Wilted Garlicky Mixed Greens</span></div><div><span class="Apple-style-span" ><span class="Apple-tab-span" style="white-space:pre"> </span>Ginger Carrots & Green Beans, Grilled <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Portobellos</span>, and Mixed Russet/Sweet Mashed Potatoes with <span class="Apple-tab-span" style="white-space:pre"> </span>Mushroom Gravy</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-family: Georgia, serif; font-size: 16px; -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9kwWhx0IX7Wk4H3-VrAeHjEo9ktoTin7pow2fUo295Y-3TwdN0b5XUhDqFS0v_X7J8VI7t2NRUIN5ld4H39b1hVz7u0DBQRGQOmqwAQGRf_WWz7HU0Ltcu6eUCmdWmXvUsG1no9U5aJK/s320/002.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5595540774419074050" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" ><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Minestrone Soup recipe <a href="http://curativecuisine.blogspot.com/2010/11/day-fiveand-six-and-seven.html">is here</a>. The only difference is I broth-sauteed instead of using oil, and I used straight-up water (<span class="blsp-spelling-error" id="SPELLING_ERROR_10">kangen</span> water, though, of course) without the bouillon cube(s) for proper liquid ratio.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" ><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" ><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px; font-weight: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRDT7OaoSLj2leRELBYGnfOiEmkyT5pWBbMZOwpb3v5sam7dMaplSzkEoIadQLF6xeC1_zkYE0JyDk5tJDo9iEEZzjyxLu30vYOsiOCPryRA7mkLmoH1b9EMhaWsEZ9w4Vx9RXOvZg_j2/s1600/008.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRDT7OaoSLj2leRELBYGnfOiEmkyT5pWBbMZOwpb3v5sam7dMaplSzkEoIadQLF6xeC1_zkYE0JyDk5tJDo9iEEZzjyxLu30vYOsiOCPryRA7mkLmoH1b9EMhaWsEZ9w4Vx9RXOvZg_j2/s320/008.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5595543814109582050" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><b>Wilted Garlicky Mixed Greens____________________________________________</b></span></div><div style="text-align: left;"><span class="Apple-style-span" ><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">1 head red kale</span></span></div><div style="text-align: left;"><span class="Apple-style-span" ><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">1 head kale - other (<span class="blsp-spelling-error" id="SPELLING_ERROR_11">dino</span>/<span class="blsp-spelling-error" id="SPELLING_ERROR_12">lacinato</span> or green curly)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" ><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">1 head other green (I used chard this time around)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" ><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">5-6 cloves garlic</span></span></div><div style="text-align: left;"><span class="Apple-style-span" ><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">2-3 tablespoons veggie broth, for sauteing</span></span></div><div style="text-align: left;"><span class="Apple-style-span" ><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">squirt of Bragg's</span></span></div><div style="text-align: left;"><span class="Apple-style-span" ><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">squirt of balsamic vinegar</span></span></div><div style="text-align: left;"><span class="Apple-style-span" ><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">additional broth or water on hand to keep things moist</span></span></div><div style="text-align: left;"><span class="Apple-style-span" ><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" ><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Wash and <span class="blsp-spelling-error" id="SPELLING_ERROR_13">de</span>-rib the greens and cut or tear into pieces. Finely mince the garlic and saute in a non-stick pan or wok on low-medium heat in the veggie broth for a couple minutes. Raise the temperature and toss in the greens, flipping with tongs to ensure garlic gets evenly dispersed throughout. Add the Bragg's and balsamic, and keep flipping. As the greens cook down, add additional liquid as needed to keep the pan moist and be careful not to over-cook or scald the leaves.</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_EH4L1C_lLjixyzkjH3RbIJDrj5KIFnhyphenhyphenyq31eJQyrdG95akr2tS-kF_4gFHkHJSOchb0ulgzoRiipIheETw_MJ3cTyIl6uPtgYfBCg4G8UC43do4Xc-EYTfBrrmi2AYIN6ifCNf_U3B/s1600/006.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_EH4L1C_lLjixyzkjH3RbIJDrj5KIFnhyphenhyphenyq31eJQyrdG95akr2tS-kF_4gFHkHJSOchb0ulgzoRiipIheETw_MJ3cTyIl6uPtgYfBCg4G8UC43do4Xc-EYTfBrrmi2AYIN6ifCNf_U3B/s320/006.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5595540796425101298" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="white-space: pre;"><b>Ginger Carrots & Green Beans__________________________________________</b></span></span></div><div><span class="Apple-style-span" >1 lb. green beans, rinsed and ended</span></div><div><span class="Apple-style-span" >3-4 carrots, rinsed and cut into thin strips</span></div><div><span class="Apple-style-span" >2-3 teaspoons fresh minced ginger</span></div><div><span class="Apple-style-span" >squirt of Bragg's</span></div><div><span class="Apple-style-span" >freshly ground black pepper to taste</span></div><div><span class="Apple-style-span" >squirt of rice vinegar</span></div><div><span class="Apple-style-span" >2-3 tablespoons of veggie broth for sauteing</span></div><div><span class="Apple-style-span" >(optional additions I didn't use due to the dietary restriction of the San Pedro group: chili paste, chili flakes, sesame oil, sesame seeds)</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Saute the ginger in a pan or wok on medium heat for a couple minutes until it softens, then add the beans, carrots, Bragg's, pepper, and vinegar, turn up the heat, and toss/stir fry until green beans are just tender. If the pan/mixture becomes too dry, add another squirt of Bragg's and/or rice vinegar and continue. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-family: Georgia, serif; font-size: 16px; -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPsCNPseEPRwCDGPqS90wkkb0uk08smyMy5LOG-YxZjejuU_6JfWcY-3VZa2GnoKMsEunCM4GYgxHUvz-ou1sAod0TfVMZtVFAN6_6JP6voG3TUJCx9P3aLo-7-xDk8ofUn60KkCR_Iv2O/s320/005.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5595540789268909362" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div><span class="Apple-style-span" ><b>Grilled <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Portobellos</span>_____________________________________________________</b></span></div><div><span class="Apple-style-span" >[I wish I had pictures of the other side of the caps, because my grill marks were nice!]</span></div><div><span class="Apple-style-span" >4 <span class="blsp-spelling-error" id="SPELLING_ERROR_15">portobello</span> mushrooms, rinsed, stems set aside for gravy</span></div><div><span class="Apple-style-span" >Marinade:</span></div><div><span class="Apple-style-span" >1/2 cup dry white wine</span></div><div><span class="Apple-style-span" >2 tablespoons Bragg's</span></div><div><span class="Apple-style-span" >2 tablespoons balsamic vinegar</span></div><div><span class="Apple-style-span" >4 cloves garlic, minced</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Mix all of your marinade ingredients together and spoon over the <span class="blsp-spelling-error" id="SPELLING_ERROR_16">portobellos</span> and let them soak it up for about 30 minutes. I grilled these on a grill pan in the oven at 400 degrees and didn't use oil (stuck to <span class="blsp-spelling-error" id="SPELLING_ERROR_17">TruNorth</span>), which meant I had to frequently be moving them every few minutes so they didn't get too stuck to anything. I kept some marinade aside and spooned over the <span class="blsp-spelling-error" id="SPELLING_ERROR_18">shrooms</span> every other time I moved/rotated them or so. Start gill side up, and when you rotate, rotate 90 degrees to get nice cross-hatched grill marks. Flip occasionally, but let them spend most of their time gill side up. The cooking time will vary depending on the size of the mushrooms and temperature of the grill. It took me about 40 minutes until they were done. You know they're done when you press the center with tongs where the stem was and they're soft and juicy. Remove from heat and let cool for about five minutes, which helps the flavors set up. Props to <a href="http://www.theppk.com/2009/04/perfect-grilled-portobellos/">Isa's recipe</a>, which this is a variation on. </span></div><div><br /></div><div><span class="Apple-style-span" ><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD5tufXL5tnh2nDf1rZuiU9yLeuiw-Xzce5lunk4OS2JCSytGEqqI7cHdIAcv4X-nYgp421O0d0_pzLicInyTfXjZ_RdWTkx4xItVGm0aT9v-sRMiuIgRUBiniceVObnRDexxNgvwWnzAI/s1600/003.JPG" style="font-family: Georgia, serif; font-size: 16px; " onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD5tufXL5tnh2nDf1rZuiU9yLeuiw-Xzce5lunk4OS2JCSytGEqqI7cHdIAcv4X-nYgp421O0d0_pzLicInyTfXjZ_RdWTkx4xItVGm0aT9v-sRMiuIgRUBiniceVObnRDexxNgvwWnzAI/s320/003.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5595540782662536850" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><span style="line-height: 115%; color: black; "></span></span></div><span><span><span class="Apple-style-span" ><div><span><span><span class="Apple-style-span" ><b>Mixed Russet/Sweet Mashed Potatoes_______________________________________</b></span></span></span></div>2 lbs (910 g) large sweet potatoes or “yams”, peeled and cut into 1-inch (2.5 cm) cubes</span></span></span><div><span><span><span class="Apple-style-span" >4 lbs (1820 g) Yukon gold potatoes, peeled and quartered</span></span></span></div><div><span><span><span class="Apple-style-span" >¼ to ½ cup (60 to 120 ml) nondairy unsweetened almond milk<br />freshly ground pepper, to taste<br /><br />Place yams and potatoes in a large-size pot. Cover with water. Cook over medium-high heat until soft, about 25 minutes. Drain and transfer to a large bowl. Using a potato masher or an electric hand mixer on low speed, mix potatoes, milk, and pepper until well combined and creamy. Use more almond milk if a creamy consistency is not achieved through mixing alone.</span></span></span></div><div><span><span><span class="Apple-style-span" ><br /></span></span></span></div><div><span><span><span class="Apple-style-span" ><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTn1MRoK4rc9onilOiF9u-QttWqw1pCh2ojQqZdc7Ogy6oyj60oQw1EOJ8kak5bpfM_K5PLUkNnnCiEn_IcdVdM7lT8oDlcAPa8Tr88VODIBz01VPBpOeSao2omTpa8dmk-u26ww3cCuM/s1600/007.JPG" style="font-family: Georgia, serif; font-size: 16px; " onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTn1MRoK4rc9onilOiF9u-QttWqw1pCh2ojQqZdc7Ogy6oyj60oQw1EOJ8kak5bpfM_K5PLUkNnnCiEn_IcdVdM7lT8oDlcAPa8Tr88VODIBz01VPBpOeSao2omTpa8dmk-u26ww3cCuM/s320/007.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5595540805273168226" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><b>Jessica's Mushroom Gravy (TruNorth style)____________________________________</b></span></span></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span></span></span></p></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span>1 cup finely chopped onion</span></span></p></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span></span></span></p></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span>2 cups finely chopped mushroom/the portobello stems from above finely chopped</span></span></p></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span></span></span></p></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span>3 cups Pacific brand low-sodium veggie stock</span></span></p></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span></span></span></p></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span>1 tablespoon minced garlic</span></span></p></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span></span></span></p></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span>2 teaspoons thyme</span></span></p></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span></span></span></p></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span>1 teaspoon sage</span></span></p></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span></span></span></p></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span>1 teaspoon oregano</span></span></p></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span></span></span></p></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span>1 teaspoon basil</span></span></p></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span></span></span></p></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span>1 tablespoon nutritional yeast</span></span></p></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span></span></span></p></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span>baby squirt of Bragg's</span></span></p></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span></span></span></p></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span>1 tablespoon marsala cooking wine</span></span></p></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span></span></span></p></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span>2 tablespoons cornstarch dissolved in 1 cup of water (entire mixture added)</span></span></p></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; display: inline !important; "><span><span>freshly ground black pepper to taste</span></span></p></span></div><div><span><span><span class="Apple-style-span" ><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; ">In a lidded small pot, heat 1 tablespoon of the veggie stock on medium heat and saute the garlic, thyme, sage, oregano, and basil for a minute. Add onions and mushrooms, and stir ocassionally, cooking down on medium heat until soft and onions translucent. Add a cup of the broth and stir. Let the mixture homogenize for a few moments, and then add another cup of the broth with the marsala, Bragg's and nutritional yeast. Stir and let cook for another moment, then add the 2 tablespoons cornstarch in dissolving water, the remaining broth, and pepper to taste. You may need to turn up the heat slightly when adding the cornstarch so it thickens properly, and any other additional portions of the herbs/pepper to taste to your liking.<span style="font-size: 10pt; font-family: Georgia, serif; color: black; font-weight: bold; "></span><span style="font-size: 13.5pt; font-family: 'Times New Roman', serif; color: black; font-weight: bold; "><o:p></o:p></span></p></span></span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span><span><span class="Apple-style-span" ></span></span></span><span class="Apple-style-span" >So I am indeed the new L.A. Vegan Restaurant Examiner on Examiner.com. Check out my first two posts <a href="http://www.examiner.com/la-in-los-angeles/native-foods-vegan-eats-better-at-new-culver-city-location-review">here</a> and <a href="http://www.examiner.com/la-in-los-angeles/shojin-tastiest-vegan-japanese-l-a-has-to-offer-downtown-review">here</a>...and if you have a hot vegan L.A. insider tip or recommendation - I'm all ears!</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Blessings & Bon Appetit,</span></div><div><span class="Apple-style-span" >JRW</span><div><span class="Apple-style-span" ><br /></span></div></div>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com0tag:blogger.com,1999:blog-2481806783623451798.post-197142966985644052011-04-06T12:32:00.000-07:002011-04-06T15:13:26.521-07:00Curative Cuisine has A LOT cookin' these days.<div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; ">Hi there. I don't think I've ever spent<i> this much time</i> in my life in my literal and figurative "apron", so to speak. But I'm into it. And getting more into it by the day. So, I last left you with the San Pedro group. Latin day. So, last week, instead of going over on my usual Tuesday and doing the usual lunch/dinner thing for my San Pedro Three, or SP3, shall we call them - we mixed it up. The way the pricing model I've designed works is that the more people that are enrolled in the group or program of eaters or whatever (I really need to decide on some language here, apparently), the less price it is per person/per meal. So, there is an incentive to bring your friends on board. But of course the friends and family of the SP3 should get a chance to taste this JessicaDoesTruNorth action first, right? This is something we've been talking about. So, we forewent usual Tuesday for a huge Community Meal on Thursday. I made a flyer. The SP3 sent it out.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Now, here's what you need to know about the SP3: 2 out of 3 of them were (or are) employed most of their working lives in community organization of some kind. I started to get a call from one of the SP3 every day in the week that led up to the Community Meal informing me of more RSVPs. The number hit 18. I hit the wall sideways. Max went to Austin for work, so I didn't have my taste-tester/cheering squad that I usually do and I was left alone at home shopping and planning and trying not to freak out. Those of you who have been a part of The Curative Cuisine journey from the get-go know that this was/is a leap of faith for me. I am no great chef. But I am finding out more and more that 1) I'm better than I think I am, perhaps, 2) what I'm making exists in a niche, and is therefore generally accepted in a spirit of "wow, we can't believe you did that" - there are not Iron Chef-level expectations, here, in other words, and 3) if I can be self-employed, I really need to be. Let me re-phrase that: I desire self-employment, and it will happen without me starving, going into debt, or draining our savings. So telling myself I can do this when I'm not 100% sure and just rolling up the damn psychic sleeves and dropping some stories and just pulling it out is all going to inevitably be a part of the journey toward that holy grail called I Am My Own Boss And I'm Actually Paying My Bills.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">I know my SP3 like spice and bright palettes, and I was inspired by the fresh supply of new spring produce, so I wanted a lot of fresh/raw food to start, and I wanted a lot of different textures and flavors. I wanted each of those 18ish people to walk out having experienced a taste connection with at least something present. It ended up as a sort of festival of sides meets southwest picnic. So here's where it went:</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Fresh Crudites Platter - carrots, cherry tomatoes, celery, cauliflower, non-gmo corn/salt & oil free chips, brown rice tortilla triangles.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Dips for Crudites - (all homemade, which kind of goes without saying at this point, but maybe not) - garlic hummus, guacamole, pineapple pico de gallo.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Mains/Sides - jerk asparagus, broccoli slaw, garlicky kale with mushrooms, quinoa pilaf-stuffed roasted bell peppers, 3-bean chili, cornbread, bbq tempeh.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Dessert - baked apples with carmelized maple walnuts and raisins, a la mode with coconut ice cream (the one thing I served store-bought - Larry & Luna's - how could I not? I have no ice cream maker, also, or else I would have probably done my own thing).</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">And, just as a reminder: all ORGANIC, VEGAN, GLUTEN-FREE, OIL-FREE WITH NO SALT OR SUGAR ADDED. So, I chopped. And I shopped. And I chopped. And I shopped some more. I made friends at Whole Foods, where I needed two carts and enlisted a courtesy clerk to be my bitch. I made friends at the Farmers Market, where I wiped this one sweet farmer out of his entire asparagus harvest in one fall swoop. And then I chopped some more. I had a plan, people. I worked it out. The timing of Wednesday from about 5:00 p.m. to Thursday at about 10:00 p.m. was pretty much consciously executed, even down to bathroom breaks. I have a lot of pictures of prep and my day in the kitchen, and not a lot of pictures of finished presentation and people eating because at that point - I was too busy to be taking photos! The SP3 gave an introduction (that was so sweet and amazing - love these people. They are becoming my San Pedro family. That is totally how I want this to always feel), we ate some pupus (Hawaiian for hors de'vours, people), I talked a bit about myself and what we were going to be eating, and then we feasted and we talked and we feasted and I answered questions and we feasted and talked. It was great. I cannot have imagined it going any better. Highlights reel:</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">- on of the SP3 invited his ex-wife, who has taken a 100-hour course directly from PAUL PITCHFORD. I freaked out like a rabid Bieber fan on her. Everyone was like, "Who's that?". It was awesome.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">- I knew I was going to mess up something. I mean, come on. I'm me. I have super human novice kitchen moments all the time - let's be clear. So, at 9:30 p.m. as I'm cleaning up/doing dishes/going to put some leftovers in the fridge, I let out a shriek of giggling as I realize...that the broccoli slaw (two huge bowls of it) are...still in the fridge where I put them at like 3:00 p.m. More awesome.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">- I have scheduled a 1:1 meeting with one of the women who was there for tomorrow, and am excited to give her some recipes and knowledge that she needs on her journey.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">- Mega interest in the San Pedro group did come out of this. We have gone from 3 to 5, with about 3-4 more watching from the rafters, waiting for the right time. Everyone wants to wait until it's cheaper per person...but I'm struggling to understand why they don't all just JOIN and then there WILL be enough people for it to be WAY affordable per person. But people like to hedge their bets to save a buck, I get it. These are rough times.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">- I got to meet the SP3's family. Seeing these people that are becoming so endeared to me that I'm lovingly feeding weekly interact with grandchildren, daughters, neighbors, etc...THEIR people...and share with them what they're doing and reinforce the need to be healthy to sow a rich legacy of wellness in this community...oh man. This is what I'm in this for - THAT RIGHT THERE.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">...and so there were enough leftovers to feed a small vegan TruNorth army (especially on the broccoli slaw front - Max is a great disposal system), I went way overboard (when asked about the amount of foods, one of the SP3 was overheard saying, "Yeah. She tends to go mad." LOL! Yes!), but we definitely moved the San Pedro deal and therefore The Curative Cuisine forward about three notches, and...</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><i>Whatever I was trying to prove to myself, I think I finally did.</i></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><br /></span></div><div><span class="Apple-style-span"></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; ">I cannot give a complete Healing with Whole Foods nutritional analysis of everything...there's just too much. But if you have particular questions, as always - holla atcha girl. But recipes! Now that I can do. Didn't think I'd leave you hanging, did you? But first, pictures aka proof:</span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><br /></span></div><div><span class="Apple-style-span"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyUQsXtJu1NcAlmUzBrPFeBRkqLp_6MKRVL1YiAtCDzsX8wULm3_sRCQ99oJb0sKtAFBP1nqIv_d4R3p9Q8lJstC0CABq9wBa5_9eYWs4ZNBXt2BYhHgeTd0UJUrQ_doV3Ut-T6olMoEd9/s1600/029.JPG" style="font-size: 16px; font-family: Georgia, serif; " onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyUQsXtJu1NcAlmUzBrPFeBRkqLp_6MKRVL1YiAtCDzsX8wULm3_sRCQ99oJb0sKtAFBP1nqIv_d4R3p9Q8lJstC0CABq9wBa5_9eYWs4ZNBXt2BYhHgeTd0UJUrQ_doV3Ut-T6olMoEd9/s320/029.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5592570529441198722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><span class="Apple-style-span"><span class="Apple-style-span"><div style="text-align: center; ">This was the scene at the leftovers counter by the end. Fresh cut veggies, baked apples, stuffed peppers, extra quinoa pilaf, etc.</div><div style="text-align: center; "><br /></div></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1b2-ZVtILh834eEtXpECxU0FtizO9dsR4lOuCB4U2jMPfI3vTtL6PrmjeYDcHSrKAiBDCGMaQN7E5YwnGFmfISfisbWGArLuY3h1DaoY-OWm7b1t2_RI4GloAShcYSFYcIaSHcPjqz0Ix/s1600/028.JPG" style="font-size: 16px; " onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1b2-ZVtILh834eEtXpECxU0FtizO9dsR4lOuCB4U2jMPfI3vTtL6PrmjeYDcHSrKAiBDCGMaQN7E5YwnGFmfISfisbWGArLuY3h1DaoY-OWm7b1t2_RI4GloAShcYSFYcIaSHcPjqz0Ix/s320/028.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5592570524496236882" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span><div style="text-align: center; "><span class="Apple-style-span"><span class="Apple-style-span">Pineapple Pico de Gallo and Guac, yo</span>.</span></div><div style="text-align: center; "><span class="Apple-style-span"><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJNWKlYYzJDbQPqbxkgfdRHbarxVo0xtRLKtr6LRk2YD74QlqA6f6as8X5499TRi3YcvHzzgA_vKMMVOqSpm-fBHUHbHnK_flnC4FCS8O7JPMB4N2RBeFRpOAfdyCp5QNh-GGQCxFAz-LG/s1600/027.JPG" style="font-size: 16px; " onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJNWKlYYzJDbQPqbxkgfdRHbarxVo0xtRLKtr6LRk2YD74QlqA6f6as8X5499TRi3YcvHzzgA_vKMMVOqSpm-fBHUHbHnK_flnC4FCS8O7JPMB4N2RBeFRpOAfdyCp5QNh-GGQCxFAz-LG/s320/027.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5592570515898727314" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></a><div style="text-align: center; "><span class="Apple-style-span"><span class="Apple-style-span">Mushrooms and garlic just waiting for kale</span>.</span></div><div style="text-align: center; "><span class="Apple-style-span"><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrym_RdsguKV4m0Jb8PndPa3b86mUeq2UZDwZydktGo2Gz3_ThQ8k-AHrVQl4BxZfMwzLJYbJJvCqcHKa1_fyqqJSJHfWrlqHwoxObtFSx3cnlODF2bitecqc0ReIXtyl4sW9y6qS9TT5U/s1600/026.JPG" style="font-size: 16px; " onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrym_RdsguKV4m0Jb8PndPa3b86mUeq2UZDwZydktGo2Gz3_ThQ8k-AHrVQl4BxZfMwzLJYbJJvCqcHKa1_fyqqJSJHfWrlqHwoxObtFSx3cnlODF2bitecqc0ReIXtyl4sW9y6qS9TT5U/s320/026.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5592570504122743618" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></a><div style="text-align: center; "><span class="Apple-style-span">If you know me, you know I am having a life-long obsession with mushrooms.</span></div><div style="text-align: center; "><span class="Apple-style-span"><br /></span></div><span class="Apple-style-span"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYal21Z5Fz0YaPM03ja5JQ3-y80McGBqDxiPAzR-MElp_SgFt5EQQ2K8tigC-359zPIU3S4LiBf51Fm-4e4w_SSgj5Zayp_GgZdnmK0I2wtX2ODwucPggu7IbBeKt0nUsTybVUe5n2aDX-/s1600/025.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYal21Z5Fz0YaPM03ja5JQ3-y80McGBqDxiPAzR-MElp_SgFt5EQQ2K8tigC-359zPIU3S4LiBf51Fm-4e4w_SSgj5Zayp_GgZdnmK0I2wtX2ODwucPggu7IbBeKt0nUsTybVUe5n2aDX-/s320/025.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5592569857143647618" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><span class="Apple-style-span"><div style="text-align: center;">Quinoa Pilaf -stuffed Bell Peppers. Love the different colored peppers.</div><div style="text-align: center;"><br /></div></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5n1rWTNhpJdAUnQEC7D2EUI2BfWAEStNh7MNiETFymYO4KUH0kmlHansAT-hbVYxG23nt5LJSXc6OFK4NqR7DRHZpdVjrmcwSc-fqvPHsFa1rS5lXefPFO18JGSHAjO4ASsmRpaYq1LEt/s1600/024.JPG" style="font-size: 16px; " onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5n1rWTNhpJdAUnQEC7D2EUI2BfWAEStNh7MNiETFymYO4KUH0kmlHansAT-hbVYxG23nt5LJSXc6OFK4NqR7DRHZpdVjrmcwSc-fqvPHsFa1rS5lXefPFO18JGSHAjO4ASsmRpaYq1LEt/s320/024.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5592569853060200722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><span class="Apple-style-span"><div style="text-align: center;">Fuzzy BBQ Tempeh. It didn't taste out of focus.</div><div style="text-align: center;"><br /></div></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUoXc_ZqepkFeYRRM9GnExZl8CSsuyEB12GvdSPk-5KnJ6S5Uezm3rH0kAoY0fPxqOCyGWIXe2HalD__fGWUgMLJyKMyVlH53aVRs9xBwSm7dRpG2hvxR-loY6gWLKN-Xma-vCuA-gjbD_/s1600/023.JPG" style="font-size: 16px; " onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUoXc_ZqepkFeYRRM9GnExZl8CSsuyEB12GvdSPk-5KnJ6S5Uezm3rH0kAoY0fPxqOCyGWIXe2HalD__fGWUgMLJyKMyVlH53aVRs9xBwSm7dRpG2hvxR-loY6gWLKN-Xma-vCuA-gjbD_/s320/023.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5592569844845533538" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span><div style="text-align: center; "><span class="Apple-style-span"><span class="Apple-style-span">Prepping veggie mix for southwest quinoa pilaf action</span>.</span></div><div style="text-align: center; "><span class="Apple-style-span"><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9cNfFWJxUSw0oOcjmh7kiCGh2Pb8lyhZlggUYmNXsDrhnJhP4kjxRFpz3PDsAnZC4K8AuAqTgja6q-q7pj2kKTeA45Kqbvg7-x34-OLTpoZDVrwato2jJmtG-2JYmTzuWb_Y-g3pvQ_xz/s1600/022.JPG" style="font-size: 16px; " onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9cNfFWJxUSw0oOcjmh7kiCGh2Pb8lyhZlggUYmNXsDrhnJhP4kjxRFpz3PDsAnZC4K8AuAqTgja6q-q7pj2kKTeA45Kqbvg7-x34-OLTpoZDVrwato2jJmtG-2JYmTzuWb_Y-g3pvQ_xz/s320/022.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5592569838871952226" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></a><div style="text-align: center; "><span class="Apple-style-span"><span class="Apple-style-span">Eat in color, people</span>.</span></div><div style="text-align: center; "><span class="Apple-style-span"><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5aXy3Sh8Zz2wthKJ_n5CllP243t7tSwo9Aevhie6I6iJwJJUGwxdodTHoBnVm_jhC3-1e6tX0U7_X4Sl0ZdlPKMQCZOay1MESdQ-NULKFT_5KWj5GXu0kcYsxqFdnYWUlgJ9JbB7ruZXk/s1600/021.JPG" style="font-size: 16px; " onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5aXy3Sh8Zz2wthKJ_n5CllP243t7tSwo9Aevhie6I6iJwJJUGwxdodTHoBnVm_jhC3-1e6tX0U7_X4Sl0ZdlPKMQCZOay1MESdQ-NULKFT_5KWj5GXu0kcYsxqFdnYWUlgJ9JbB7ruZXk/s320/021.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5592569831252028706" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></a><div style="text-align: center; "><span class="Apple-style-span"><span class="Apple-style-span">More pepper babies waiting to be stuffed</span>.</span></div><div style="text-align: center; font-size: 16px; "><span class="Apple-style-span"><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Gd0_y0gTnYX-SgJ27DN94puiEsJ4Kt4z2K5h2iz7VAarF1Jv9U9J8m7IW1owu52P3fziiznI6FeNIHGsWacPUmZkCK3l2lyhodRPkK4Yh8__rorijtvqK75uaWes_pC41ZDDM0bE8r77/s1600/004.JPG" style="font-size: 16px; " onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Gd0_y0gTnYX-SgJ27DN94puiEsJ4Kt4z2K5h2iz7VAarF1Jv9U9J8m7IW1owu52P3fziiznI6FeNIHGsWacPUmZkCK3l2lyhodRPkK4Yh8__rorijtvqK75uaWes_pC41ZDDM0bE8r77/s320/004.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5592569068858076674" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></a><div style="text-align: center; "><span class="Apple-style-span">I'm also obsessed with G's Pineapple Pico. Have you noticed? Maybe you should make it already and see for yourself.</span></div><div style="text-align: center; "><span class="Apple-style-span"><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMrWPAbu3pUDTCRNnELfRsTYaU7WdpLUTuSOaOeL1XEHoyV3pqU0bcNdK5M04tBzzz4Draqz8xEPx_tolPXzIoKbvZIY4Z8oyHOD_mMtJEE5WSZDATzi1cI7FziCs_b6uIBprDmWXr74Wy/s1600/003.JPG" style="font-size: 16px; " onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMrWPAbu3pUDTCRNnELfRsTYaU7WdpLUTuSOaOeL1XEHoyV3pqU0bcNdK5M04tBzzz4Draqz8xEPx_tolPXzIoKbvZIY4Z8oyHOD_mMtJEE5WSZDATzi1cI7FziCs_b6uIBprDmWXr74Wy/s320/003.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5592569064508749938" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></a></span></div><div style="text-align: center;"><span class="Apple-style-span">Just give me some chips and I'm there.</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">So, having just reviewed this post so far, I realized I've left out the week before the crazy Community Meal and the week after (yesterday). San Pedro Week 3 Menu was a Teriyaki Tofu Stir Fry for lunch and a huge salad (which my mother would refer to as a "Praise God Salad" - loaded up with veggies, sprouts, seeds, etc. - also known as the "Thrive Salad" sorta-thing, if you are a Brendan Brazer fan like Max and J) and the Mac n Cheese bake for dinner.</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqVQgh56QN16gfci2qxMWXzHGlWzqlZxxs1sIxlhCepdlLdbqkJqoALZlCHAxw-UmH4b2jD7dsGnHRguTqz2qxFTrVQDkIs3MykMa0bCNPZWHmyf6G6Md49efKblsZYPTguN0731yPdo2A/s320/020.JPG" /></span></div><div style="text-align: center;"><span class="Apple-style-span">I've seriously got to get better at taking pictures of food, people. If you are a photographer and you have some tips or tricks or can tell me what camera I need to buy, I need your help. If you're in L.A., let's trade for food?</span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">I've already posted the recipe for Mac n Cheese back <a href="http://curativecuisine.blogspot.com/2010/11/day-sixteen-seventeen.html">here</a> (I just didn't use oil or Daiya), and Stir Fry Tips <a href="http://curativecuisine.blogspot.com/2010/11/day-fourreally-delving-in.html">here</a> (except, of course, I fried using broth not oil), so there you go. And the San Pedro Week 5 menu (as week 4 was the Community Meal) was *special*. One of the SP3 was out of town, at TruNorth for a fast and cleanse for a week, and the other 2...let's just say they aren't as 100% committed to the TruNorth no added salt/sugar/gluten- and oil-free thing. I literally received an e-mail the night before with the words "and ___ is gone so just regular vegan". Lol! "Regular" vegan. So, I could have gone really slutty at this moment and blown their minds apart with rich, processed, amazing vegan mimicry that would tittilate their dying desire for cheesy meaty-ness. But that's not cool. I decided on a middle ground. A treat for the remaining SP2 that wouldn't undermine the entire journey so far. Faux Chicken Caesar Salad. Using the Gardein Tuscan Breasts, because I wanted them at least to know stuff like that exists. I'd rather have them go gluten than go steak, you know what I mean? And these two are becoming notorious for putting sriracha on everything (I try not to look), so I decided soyrizo enchiladas (which are still gluten free) with a little cheddar Daiya cheese with the heat turned up would really blow their socks off. And it did. NOTE: I remained vegan, no sugar added, and no oil added (I'm so good at broth sauteing now - why would I stop? There was some in the soyrizo, of course), and the only gluten in the whole day was the little bit of gardein each serving of salad had. Yes, I use processed stuff, including 2 faux meats and 1 faux cheese. But it was fun and worth it. Everyone deserves to live a little. It's not burgers and milkshakes, you know?</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipL4KrNPsjJsK_-Y-D1YDcxPmPSB1YWky9VHv5eDVra6oM06WRLBpCW6HYjhR8COLorkEOfu8akRK4yGKdxEFeO2LP1gqEDdGDfaBCjXOD-CCbK-4aEdPOYtIlidBzxa86eBwddvPPIUMl/s1600/034.JPG" style="font-family: Georgia, serif; font-size: 16px; " onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipL4KrNPsjJsK_-Y-D1YDcxPmPSB1YWky9VHv5eDVra6oM06WRLBpCW6HYjhR8COLorkEOfu8akRK4yGKdxEFeO2LP1gqEDdGDfaBCjXOD-CCbK-4aEdPOYtIlidBzxa86eBwddvPPIUMl/s320/034.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5592578221712318034" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><div style="text-align: center;"><span class="Apple-style-span">These may be the best enchiladas I've ever made. Enchiladas I now have down to a science, and they're getting better each time.</span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvta_ns7Sicw202Nu74EvVf2pZy6LcZqx_dSpVDM4WVhoOS7-1CMJrO6sOHewQ4G57Gi1nJrvKDrVhISbrRa5gfbl9ePook_np9G3dMtgRtGY4enXDA06x-Hd83bYD9UXwwR3ICk6-dUN/s1600/033.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvta_ns7Sicw202Nu74EvVf2pZy6LcZqx_dSpVDM4WVhoOS7-1CMJrO6sOHewQ4G57Gi1nJrvKDrVhISbrRa5gfbl9ePook_np9G3dMtgRtGY4enXDA06x-Hd83bYD9UXwwR3ICk6-dUN/s320/033.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5592578220441115698" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></a><div style="text-align: center;"><span class="Apple-style-span">Yes, please.</span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwbfqaX-UR-78Q_MUJiXkzGHGSvZqSwyHDt90dhwG7jsGo4HtiRFM9gr9VtnRevETJ_dq8oceGPP80z-Dswx5T7K2bE22DouuF6ylSb7XFJSGfWG_N2w1RbEYYusEIq_xHpilgshZXGyg5/s1600/032.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwbfqaX-UR-78Q_MUJiXkzGHGSvZqSwyHDt90dhwG7jsGo4HtiRFM9gr9VtnRevETJ_dq8oceGPP80z-Dswx5T7K2bE22DouuF6ylSb7XFJSGfWG_N2w1RbEYYusEIq_xHpilgshZXGyg5/s320/032.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5592578209476983938" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></a><div style="text-align: center;"><span class="Apple-style-span">Not chicken. Dairy, gluten, sugar, & oil free.</span></div></div><div style="text-align: left;"><span class="Apple-style-span"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVRJYECLuqsX6S2x4Tb-YfwuEIPUDz4d5LLKUNuiZnIAulY-jukwTYQZvweA1uYhdX4zB5YjrP2rbcPVigdZyCYgDUfv0KHYXRgYaIF6SdAdVIDOowH3GS8e57M_clxFzC3TGK4G5ClFlq/s1600/031.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVRJYECLuqsX6S2x4Tb-YfwuEIPUDz4d5LLKUNuiZnIAulY-jukwTYQZvweA1uYhdX4zB5YjrP2rbcPVigdZyCYgDUfv0KHYXRgYaIF6SdAdVIDOowH3GS8e57M_clxFzC3TGK4G5ClFlq/s320/031.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5592578205260798738" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span><div style="text-align: center;"><span class="Apple-style-span">I kind of want to eat that right now.</span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0tXBclHXbsH8PkLquVH20x5AK01rBP70sM-MkeL5jgM-v64k8t1KdNbYCAXKcaa6q3QVZjUj9EOrmjamDfBCSSJCBx7UFq8CQEbAgqOyOyNw_8WDSR6rSLV_J8BRqC6Pu8ERdAIm4cVfp/s1600/030.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0tXBclHXbsH8PkLquVH20x5AK01rBP70sM-MkeL5jgM-v64k8t1KdNbYCAXKcaa6q3QVZjUj9EOrmjamDfBCSSJCBx7UFq8CQEbAgqOyOyNw_8WDSR6rSLV_J8BRqC6Pu8ERdAIm4cVfp/s320/030.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5592578202573182658" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></a></div><div style="text-align: center;"><span class="Apple-style-span">High in protein, low in fat.</span></div><div style="text-align: center;"><span class="Apple-style-span"> </span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">Alright, you've scrolled long enough, dear reader. Let's catch up on recipe action:</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">Gardein "Chicken Caesar" Salad was easy enough - fresh organic red leaf lettuce mixed with organic hearts of romaine, tossed in Organicville's V/GF/Agave-sweetened Caesar Dressing with chopped tomatoes and carrots, and I added some pumpkin and sunflower seeds for a nutritional (and crunch) boost. With the Gardein Tuscan cutlets, I toss the basil sauce, rinse each cutlet, cut in half to expose more surface area and rub with a mix of pepper, oregano, basil, garlic powder, and a pinch of allspice before cooking in a hot pan with a little broth so they don't stick for about 5 minutes each side or until desired crispy golden-ness is achieved. Chop, top, and serve on the bed of salad.</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">The enchiladas were basically the recipe I posted <a href="http://curativecuisine.blogspot.com/2010/11/day-eight-week-two-recipe-catch-up.html">here</a>, with some red chili flakes and chili powder to up the heat a bit. I used 2 things of soyrizo and 2 cans of black beans, also. I used the El Burrito brand of soyrizo, not Trader Joe's, for no reason other than I didn't have any other reason to go to Trader Joe's. </span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">G's Pineapple Pico recipe is <a href="http://curativecuisine.blogspot.com/2011/03/catching-up-and-moving-forward-what.html">here</a>. For the cornbread, I used Pamela's brand gluten-free cornbread mix, and did direct substitutions of applesauce instead of margarine, egg replacer instead of eggs, a squirt of Bragg's instead of salt and agave instead of sugar (making this oil-free, gluten-free, vegan, and salt free). It was easy, and it turned out just fine. The chili recipe is <a href="http://curativecuisine.blogspot.com/2010_12_01_archive.html">here</a>. The baked apples are basically a version of what I did <a href="http://curativecuisine.blogspot.com/2010/12/day-41-to-day-63getting-through.html">here</a> with pears, except I didn't use honey nor earth balance (to keep this oil-free) - I used maple syrup, and instead of all those nuts and berries, I just used organic raisins and walnuts. And a pinch of nutmeg. For the BBQ Tempeh...you're probably wondering how I did it oil-free. The trick is to use a cast iron pan so you can get it really hot enough to cook the tempeh using only broth, and then adding BBQ (I get crazy and really make sure each one is individually coated each side), and lowering the heat slightly and letting them get the appropriate scald on each side.</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">And the rest...obviously for the dinner, I multiplied many of these recipes x2 or x3, but here they are, my adapted versions of new classics put forth by Isa Chandra Moskowitz in Appetite for Reduction (hummus, jerk asparagus, garlicky mushrooms and kale) and Susan O'Brien in The Gluten-Free Vegan (stuffed peppers). The guac is all me! I'm an avocado-crazed animal.</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span"><p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 14px;"><b>Oil-Free Garlic Hummus</b>________________________________________________________________</span></span></p><p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">1 can chickpeas, liquid reserved</span></p><p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; "></span><span class="Apple-style-span" style="font-size: 13px; line-height: 14px; ">2 cloves garlic</span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">2 tablespoons freshly squeezed lemon juice</span></p><p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; "></span><span class="Apple-style-span" style="font-size: 13px; line-height: 14px; ">2 teaspoons veggie broth</span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">½ teaspoon paprika</span></p><p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; "></span><span class="Apple-style-span" style="font-size: 13px; line-height: 14px; ">Squirt of bragg’s</span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">1 tablespoon (or less) tahini<o:p></o:p></span></p><p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">Put all ingredients in a food processor and blend until smooth. If more liquid is needed for proper ratio, use 2-3 teaspoons of the chickpea liquid.</span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; "><br /></span></p><p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; "><b>Salt-Free Party Guacamole</b>______________________________________________________ </span></p><p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">6-8 avocados<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">1 small onion, finely chopped<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">1 tomato, seeded and finely chopped</span></p><p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; "></span><span class="Apple-style-span" style="font-size: 13px; line-height: 14px; ">1 jalapeno pepper, finely chopped</span></p> <p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 14px;">Juice of 1 lime</span></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">Cilantro (fresh, 1-3 cups, finely chopped)<o:p></o:p></span></p><p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 14px;">3 teaspoons garlic powder</span></span></p><p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 14px;">fresh ground black pepper to taste</span></span></p><p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 14px;">Combine all ingredients in a large bowl, mashing avocados until desired consistency. To prevent browning if it's going to sit out, store with a couple avocado pits in the bowl with the guac. This and the lime juice help.</span></span></p><p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 14px;"><br /></span></span></p><p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 14px;"><b>Broccoli Slaw</b> (basically Isa's "Coolslaw" recipe with a bag of Trader Joe's organic broccoli slaw instead of traditional cabbage mix)_______________________________________________________________ </span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size: 13px; line-height: 14px; ">¼ cup cashew pieces</span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">2 tablespoons chopped white onion<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">½ cup water<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">5 teaspoons apple cider vinegar (I found this to be a lot. Try 3-4 and go from there.)<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">1 teaspoon Dijon mustard (I added a bit more dijon, also)<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">1 teaspoon agave nectar<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">Squirt of bragg’s (if you haven't noticed, I tend to do this in leu of salt. Very low sodium, and salty tasting)<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">Freshly ground black pepper<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">1 (14 oz) bag organic Trader Joe's broccoli slaw mix<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">Soak the cashews for at least a couple hours to overnight. Drain the water. Leave the coleslaw out for a few hours before preparing the salad as it will take the dressing more if it has time to wilt slightly. To make the dressing, place all the ingredients in a food processor. Blend for at least 5 minutes, using a rubber spatula to scrape down the sides often, until completely smooth. It’s really important that you blend for the full time and soaked the cashews well, otherwise your dressing may be grainy. Pour the coleslaw mix into a mixing bowl. Add the dressing and mix well. Let it sit for at least 45 minutes to get the cabbage nice and wilted so that it will absorb the dressing. Stir occasionally. Taste for salt=bragg’s and chill until ready to serve.<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; "><br /></span></p><p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; "><b>Garlicky Kale with Mushrooms</b>_____________________________________________</span></p><p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; "></span><span class="Apple-style-span" style="font-size: 13px; line-height: 14px; ">1 teaspoon veggie broth, for sauteing (if I don't have enough homemade, I use Pacific brand low-sodium veggie stock)</span></p><p class="MsoNormal" style="font-size: small; "><span class="Apple-style-span" style="font-size: 13px; line-height: 14px; "></span><span class="Apple-style-span" style="font-size: 13px; line-height: 14px; ">6 cloves garlic, minced</span></p><p class="MsoNormal" style="font-size: small; "><span class="Apple-style-span" style="font-size: 13px; line-height: 14px; "></span><span class="Apple-style-span" style="font-size: 13px; line-height: 14px; ">Squirt of bragg’s</span></p><p class="MsoNormal" style="font-size: small; "><span class="Apple-style-span" style="font-size: 13px; line-height: 14px; "></span><span class="Apple-style-span" style="font-size: 13px; line-height: 14px; ">8 oz cremini mushrooms, sliced (about 2 cups)</span></p><p class="MsoNormal" style="font-size: small; "><span class="Apple-style-span" style="font-size: 13px; line-height: 14px; "></span><span class="Apple-style-span" style="font-size: 13px; line-height: 14px; ">1 lb. kale, coarse stems removed, leaves sliced or torn into pieces</span></p><p class="MsoNormal" style="font-size: small; "><span class="Apple-style-span" style="font-size: 13px; line-height: 14px; "></span><span class="Apple-style-span" style="font-size: 13px; line-height: 14px; ">Several pinches of freshly ground pepper</span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">Preheat a large skillet over medium heat. Saute the garlic in the broth for about 2 minutes, being careful not to burn it. Add more broth if you need to in order to not burn the garlic. Add the mushrooms and squirt the bragg’s. Let them cook for 5 to 7 minutes, stirring often, until the moisture has released and the mushrooms are slightly browned. Add the kale and pepper, and use tongs to sauté for about 10 more minutes. Add splashes of water if the pan seems dry. The kale should be tender and cooked down pretty well. Serve immediately.<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; "><b><br /></b></span></p><p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; "><b>Jerk Asparagus</b>____________________________________________________<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">2 teaspoons veggie broth, for sauteing<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">2 teaspoons minced fresh ginger<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">4 cloves garlic, minced</span></p><p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; "></span><span class="Apple-style-span" style="font-size: 13px; line-height: 14px; ">¼ teaspoon red pepper flakes</span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">¼ teaspoon dried thyme<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">1 pound asparagus, coarse ends removed<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">Splash of Bragg’s<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">¼ teaspoon allspice<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">Pinch of ground nutmeg<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">Pinch of ground cinnamon<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">Lime wedges, to serve<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">Use cast iron pan. Preheat over medium high heat and sauté the ginger and garlic in broth for about 30 seconds. Add the red pepper flakes and thyme, plus a splash of water. Let it sizzle for a few seconds. Add the asparagus, salt, and spices. Use tongs to toss and coat, adding a few splashes of water if it seems dry. Saute for about 10 minutes, until the asparagus is tender and the ends are slightly frizzled. Serve immediately.<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; "><o:p> </o:p></span></p><p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; "><o:p></o:p></span><span class="Apple-style-span" style="font-size: 13px; line-height: 14px; "><b>Southwest Quinoa Pilaf-Stuffed Bell Peppers</b>__________________________________________</span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">3 bell peppers of varying colors, halved<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">1 tablespoon veggie broth, for sauteing <o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">1 onion, finely chopped<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">1 cup frozen frozen peas<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">2 carrots, finely chopped into small dice<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">2 cups of quinoa, rinsed well<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span class="Apple-style-span" style="font-size: 13px; line-height: 14px; ">Squirt of Bragg’s</span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">4 cups veggie broth (or 2 cups veggie broth and 2 water, or what have you)<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">Freshly ground black pepper to taste<o:p></o:p></span></p> <p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; ">Preheat the oven to 350 F. Bring 4 cups of veggie broth/water/liquid to boil in a large stockpot with the rinsed quinoa. Cover, lower heat to simmer, and let simmer for 45-50 minutes or until tender and cooked throughout. While the quinoa is cooking, in a separate large pan, sauté onion on high heat in 1 tablespoon of veggie broth until softened, then add carrot, peas, Bragg’s, and pepper and sauté for 5 to 7 minutes, then add the cooked quinoa (when it is finished and fluffy), toss until combined thoroughly, and set aside. Clean and half each bell pepper, fill with quinoa, and bake in a large baking dish, with about ¼ cup of water in the bottom. Bake for about 30 minutes. The peppers should be soft, so if they are not, add another 5 or 10 minutes. You don’t want them to collapse, so check often. Serve hot.</span></p><p class="MsoNormal" style="font-size: small; "><span style="font-size: 10pt; line-height: 115%; "><br /></span></p></span></div><div style="text-align: left;"><span class="Apple-style-span"><b>Reasons to stay tuned:</b></span></div><div style="text-align: left;"><span class="Apple-style-span">- I appreciate it greatly. :)</span></div><div style="text-align: left;"><span class="Apple-style-span">- More tasty vegan recipes all the time.</span></div><div style="text-align: left;"><span class="Apple-style-span">- More exciting news from Curative Cuisine...involving a certain someone becoming the L.A. Vegan Restaurant Examiner for Examiner.com!</span></div><div style="text-align: left;"><span class="Apple-style-span">- I can't believe I'm typing this...but I tweet now. Follow me for fun if you do this whole twitter thing, too <a href="http://twitter.com/#!/CurativeCuisine">@CurativeCuisine</a>.</span></div><div style="text-align: left;"><span class="Apple-style-span">- I've been getting creative in my new at-home kitchen (which is almost ready to be unveiled), trying to find ways to use the random leftover produce The Curative Cuisine's endeavors leave us with. More on that in posts to come.</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">And now...a moment of gratitude. For you. I have 18 followers. This astounds me. The amount of supportive feedback I get humbles me. I couldn't do this without you that have stood for me and for my excursion into cooking and blogging and into discovering the truth of how curative our cuisine really can be. </span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; ">Mahalo Nui Loa,</span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; ">JRW</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM5Y7B6btQPzgD0FxB3xds5k8nsE1gTKUgSGOtYkcI_hOmLto6cgxpEH0POyLDaSqJwI7qiZBQNZjPbvtjQjARUG8hcLKf140oS1S9JsfCEOUe_Npmjr3F3DFWEgInaFqFEohNnSJx2ZTb/s320/009.JPG" /></span></div><div style="text-align: center;"><span class="Apple-style-span">Max and I at a wedding in La Jolla recently. My favorite person to feed.</span></div>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com2tag:blogger.com,1999:blog-2481806783623451798.post-54034882491560814942011-03-19T15:45:00.000-07:002011-03-19T16:59:33.016-07:00Catching Up and Moving Forward - What Curative Cuisine is up to in L.A.<div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; ">I have returned to L.A.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >I apologize for the absence of posts, but I have needed to savor the much-anticipated reunion with Max and with my life here. Extraction from Portland and re-rooting and grounding in L.A. was a consuming process. Personally speaking, since returning, I have enjoyed/look forward to/continue to enjoy the following highlights:</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-tab-span" style="white-space: pre; "> </span>- once again co-abiding with my love, and cooking him what I've learned, and listening to his content happy<span class="Apple-tab-span" style="white-space: pre; "> </span><span class="blsp-spelling-error" id="SPELLING_ERROR_0">tastebud</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">foodgasm</span> moans as he delights in them before going back to working like a grad student slave</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-tab-span" style="white-space:pre"> </span>- we moved! Closer to the beach, way nicer apartment, extreme upgrade in the kitchen department...</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-tab-span" style="white-space: pre; "> </span>- amazing <span class="blsp-spelling-error" id="SPELLING_ERROR_2">SoCal</span> weather (thank GOD)</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-tab-span" style="white-space: pre; "> </span>- returning to my <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">burgeoning</span> passion for hoop dance (I found a group, and they hold Hooping Happy Hour on<span class="Apple-tab-span" style="white-space: pre; "> </span>the beach...how cool is THAT?!)</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-tab-span" style="white-space:pre"> </span>- making new friends! Not to sound like a pep-talking mom on the first day of kindergarten, but making new </span></div><div><span class="Apple-style-span" ><span class="Apple-tab-span" style="white-space:pre"> </span>friends is fun!</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-tab-span" style="white-space: pre; "> </span>- some juicy developments for Curative Cuisine and my future employment in L.A. (see below)</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >I have started and halted this blog post so many times now. There is just so much to say, and my re-integration into L.A. was interesting and different than I thought it would be. There's a lot I could say about how the process ended with L and how she's been in the two months since, and there's a lot I could say about what my "coming home" was like and how that experience (and the experience of leaving Portland) differed from my expectations, but I think the most important thing to do at this point is acknowledge the present with an eye to the future. But I do want to just say that L and V (and G and J and the whole family) really touched me in the way that they let me into their lives, and inspired me to cultivate an area of potential within myself previously unfertilized. I remain proud of everyone involved, including myself, and while I know this new direction I'm headed in means going back to school eventually, here's the shape the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">ultimateultimate</span> for me is starting to take...A private practice, in which I can employ the three main areas of healing that I am most convicted by, and that I think are the most often under-acknowledged in the therapeutic community today: vegan nutrition, therapeutic use of expressive arts, and spiritual development. So what am I going to do in the meantime, you ask? Guess what! I'm already doing it.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Which brings me to the juicy developments: through a sort of professional contact/internship supervisor of Max's, I have been put in touch with a group of people in San Pedro (just south/west of L.A., a little closer to me than Long Beach, for you non-<span class="blsp-spelling-error" id="SPELLING_ERROR_5">Angelinos</span>) who are interested in having me do for them something similar to what I did for L in Portland. The short of it is I met with them and assessed their needs and expectations, devised a structure for this program and gave them a proposal which they accepted, and so Curative Cuisine continues (!), and I am self-employed for real (sort of). I spend one day a week in San Pedro and cook them lunch and dinner. They frequently have leftovers that last them a day or two longer than that, and I provide them with instruction on what I'm doing/they hang out while I'm in their kitchen and learn stuff, and I e-mail them the recipes for the things they've enjoyed so they can start to move towards doing this for themselves. We've only been going two weeks, and I gain a participant every week so far (we've gone from 1 person to 3 people). There is also an additional location (much closer to my house) that may get up and running on another day during the week. The way the pricing index works that I've devised, they pay per person/per meal, add-<span class="blsp-spelling-error" id="SPELLING_ERROR_6">ons</span> (like pantry dialing-in) are additional services, and the price of the prepared food drops per person as people get added, so there is an incentive for them to enroll their friends. I cook out of the kitchen of one of the participants, and the other two live very nearby and can easily pick up the food if they're busy that day/can't hang out during the preparation. In the future, we'll have organized activities that people can pay to drop in on, like field trips to farmer's markets and classes on particular topics. We're in the process of putting together a community meal that the current San Pedro participants and I can invite a bunch of people to for a chance to meet me, hear what I'm about, and eat some of my food, in hopes that more will want to participate which will drop the price for everyone.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >The first week, for lunch I made them Tofu Scramble (to overcome the tofu paranoia in the house) and dinner was the <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Quinoa</span> Red Lentil Stew - that was the very first thing I made L & V in Portland (Day One style), and I was feeling nostalgic. Maybe that will be the traditional "first dinner" moving forward. ;-) Those recipes are already up, so we don't need to go there. Before I get to what I made them this week, I need to explain something. There is a catch. It's pretty hard-core.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Here's the crazy catch: the new San Pedro group are people who are wanting to make this change in their eating habits and lifestyle for various health reasons, but the thing they have in common is the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">TruNorth</span> program - a medically-supervised fasting retreat center in Santa Rosa that believes in regular fasting, and then eating not only vegan and gluten-free, but oil-free, salt-free, and sugar-free as well. !!!!! This is the dietary regimen they would like me to ascribe to in my cooking for them. I'm doing okay so far. Vegan and gluten-free are handled (obviously). I'm becoming increasingly adept at water- and broth-/veggie stock-sauteing, so that takes care of the oil. Seasoning without salt has actually not been as traumatic as expected. Bragg's has a low amount of sodium per serving, a little goes a long way, and it has that nice salty/soy sauce -<span class="blsp-spelling-error" id="SPELLING_ERROR_9">ish</span> flavor, so that's been helpful. And I was doing basically no sugar added for L in Portland, so all in all....it sounds like an intense, puritanical, challenging culinary pursuit...and yet, I'm hanging in there and it's actually inspiring the heck out of me. It's like a dare. I'm too competitive to not have my creativity provoked. V/<span class="blsp-spelling-error" id="SPELLING_ERROR_10">GF</span>/<span class="blsp-spelling-error" id="SPELLING_ERROR_11">SaltF</span>/<span class="blsp-spelling-error" id="SPELLING_ERROR_12">OilF</span>/<span class="blsp-spelling-error" id="SPELLING_ERROR_13">SugarF</span>...bring it on! Give me some brown rice and a celery stick and I will build you a <span class="blsp-spelling-error" id="SPELLING_ERROR_14">freakin</span>' <span class="blsp-spelling-error" id="SPELLING_ERROR_15">stripmall</span>! Okay, maybe that's taking it a bit far.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Here's what they enjoyed yesterday/week two:</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >It was a Latin-themed menu. Lunch was a <span class="blsp-spelling-error" id="SPELLING_ERROR_16">TexMex</span> Bowl and dinner was Cuban Yam & Black Bean Tacos. Pineapple <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Pico</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_18">de</span> Gallo with baked/oil & salt-free corn chips was a snack.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >The <span class="blsp-spelling-error" id="SPELLING_ERROR_19">TexMex</span> Bowl contained, from the bottom up: Spanish Rice, BBQ <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Tempeh</span>, Chopped Lettuce/Cabbage, and Pineapple <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Pico</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_22">de</span> Gallo with garnishes of avocado and cilantro.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Here's the recipes for those components:</span></div><div><span class="Apple-style-span" ><br /></span></div><div><div style="color: black; font-size: small; "><u><b><span class="Apple-style-span" >Pineapple <span class="blsp-spelling-error" id="SPELLING_ERROR_23">Pico</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_24">de</span> Gallo (totally a G creation, I can't tell you how many pounds of this I enjoyed while in Portland - adapted for the no-salt thing)</span></b></u></div><div><div class="MsoNormal" style="color: black; font-size: small; "><span class="Apple-style-span" ><span class="apple-style-span"><span style="line-height: 13px; color: black; ">2 cups finely chopped fresh pineapple </span></span><span style="line-height: 13px; color: black; "><br /><span class="apple-style-span">1 1/2 cups orange/red/yellow bell pepper (I think orange is the prettiest) </span><br /><span class="apple-style-span">2 cups fresh corn </span><br /><span class="apple-style-span">2 cans black beans </span><br /><span class="apple-style-span">1/2 cup finely chopped onion </span><br /><span class="apple-style-span">3 finely chopped <span class="blsp-spelling-error" id="SPELLING_ERROR_25">anaheim</span> peppers </span><br /><span class="apple-style-span">1/2 cup fresh squeezed O.J. </span><br /><span class="apple-style-span">1/2 cup chopped cilantro </span><br /><span class="apple-style-span">juice of 1 lime </span><br /><span class="apple-style-span">splash of rice vinegar </span></span></span></div><div class="MsoNormal" style="color: black; font-size: small; "><span style="line-height: 13px; color: black; "><span class="Apple-style-span" ><span class="apple-style-span"></span>small squirt of Bragg's<br /><span class="apple-style-span">1 tsp cumin </span><br /><span class="apple-style-span">pepper to taste</span></span></span></div><div class="MsoNormal" style="color: black; font-size: small; "><span style="line-height: 13px; color: black; "><span class="apple-style-span"><span class="Apple-style-span" ><br /></span></span></span></div><div class="MsoNormal" style="color: black; font-size: small; "><span style="line-height: 13px; color: black; "><span class="apple-style-span"><span class="Apple-style-span" >Combine all ingredients and season as desired. Can easily increase the heat by adding chili powder or <span class="blsp-spelling-error" id="SPELLING_ERROR_26">sriracha</span> hot sauce (as one participant did) or using hotter peppers than <span class="blsp-spelling-error" id="SPELLING_ERROR_27">anaheim</span>.</span></span></span></div><div class="MsoNormal" style="color: black; font-size: small; "><span style="line-height: 13px; color: black; "><span class="apple-style-span"><span class="Apple-style-span" ><br /></span></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span class="Apple-style-span"><div class="MsoNormal" style="color: black; line-height: 13px; font-size: small; "><u><b><span class="Apple-style-span" >Jessica's Spanish Rice </span></b></u></div><div class="MsoNormal" style="color: black; line-height: 13px; font-size: small; "><span class="Apple-style-span" >2 tablespoons veggie broth, for sauteing</span></div><div class="MsoNormal" style="color: black; line-height: 13px; font-size: small; "><span class="Apple-style-span" >1 onion, finely chopped</span></div><div class="MsoNormal" style="color: black; line-height: 13px; font-size: small; "><span class="Apple-style-span" >1 red bell pepper, finely chopped</span></div><div class="MsoNormal" style="color: black; line-height: 13px; font-size: small; "><span class="Apple-style-span" >1 garlic clove, minced</span></div><div class="MsoNormal" style="color: black; line-height: 13px; font-size: small; "><span class="Apple-style-span" >2 cups of long-grain brown rice</span></div><div class="MsoNormal" style="color: black; line-height: 13px; font-size: small; "><span class="Apple-style-span" >4 cups vegan low-sodium or homemade vegetable broth</span></div><div class="MsoNormal" style="color: black; line-height: 13px; font-size: small; "><span class="Apple-style-span" >1 cup of diced fresh tomatoes</span></div><div class="MsoNormal" style="color: black; line-height: 13px; font-size: small; "><span class="Apple-style-span" >Pinch of oregano</span></div><div class="MsoNormal" style="color: black; line-height: 13px; font-size: small; "><span class="Apple-style-span" >1 tsp cumin</span></div><div class="MsoNormal" style="color: black; line-height: 13px; font-size: small; "><span class="Apple-style-span" >pepper to taste</span></div><div class="MsoNormal" style="color: black; line-height: 13px; font-size: small; "><span class="Apple-style-span" > </span></div><div class="MsoNormal" style="color: black; line-height: 13px; font-size: small; "><span class="Apple-style-span" ><br /></span></div><div class="MsoNormal" style="color: black; line-height: 13px; font-size: small; "><span class="Apple-style-span" >In a large skillet toast rice in broth for <span class="blsp-spelling-error" id="SPELLING_ERROR_28">sautéing</span> with onion, pepper, and garlic until rice is golden brown and onion and pepper have softened, about 7 minutes. In a separate sauce pan bring stock to a boil. Add tomatoes, oregano, cumin, and pepper. Add rice mixture to broth. Stir and lower to simmer. Cover and cook around 40-45 minutes, or until rice is tender. Turn off heat and let sit for 5 minutes. Fluff and serve.</span></div><div class="MsoNormal" style="color: black; line-height: 13px; font-size: small; "><span class="Apple-style-span" ><br /></span></div><div class="MsoNormal" style="color: black; line-height: 13px; font-size: small; "><u><b><span class="Apple-style-span" >BBQ <span class="blsp-spelling-error" id="SPELLING_ERROR_29">Tempeh</span> I wanted to do soy curls, but couldn't find them in time! </span></b></u></div><div class="MsoNormal" style="color: black; line-height: 13px; font-size: small; "><span class="Apple-style-span" >1 package gluten-free organic <span class="blsp-spelling-error" id="SPELLING_ERROR_30">tempeh</span>, cut into approx. 1" triangles</span></div><div class="MsoNormal" style="color: black; line-height: 13px; font-size: small; "><span class="Apple-style-span" ><span class="blsp-spelling-error" id="SPELLING_ERROR_31">Organicville</span> brand gluten-free, vegan, agave-sweetened/no sugar, oil-free BBQ sauce</span></div><div class="MsoNormal" style="color: black; line-height: 13px; font-size: small; "><span class="Apple-style-span" >Dried herbs to prepare "rub": sage, thyme, marjoram, rosemary, mace, and black pepper (whichever of these you have on hand) - 1 tsp each</span></div><div class="MsoNormal" style="color: black; line-height: 13px; font-size: small; "><span class="Apple-style-span" ><br /></span></div><div class="MsoNormal" style="color: black; line-height: 13px; font-size: small; "><span class="Apple-style-span" >After cutting <span class="blsp-spelling-error" id="SPELLING_ERROR_32">tempeh</span>, place in a vegetable steaming basket and sprinkle with your herb mixture "rub" and once boiling, steam for 5 minutes to tenderize the <span class="blsp-spelling-error" id="SPELLING_ERROR_33">tempeh</span> and help it absorb the herbs slightly. After removing the <span class="blsp-spelling-error" id="SPELLING_ERROR_34">tempeh</span>, place a small dollop of the BBQ sauce in a heating cast-iron skillet, and one-by-one coat each side of each piece of <span class="blsp-spelling-error" id="SPELLING_ERROR_35">tempeh</span> by dunking it in the dollop and then setting aside in the skillet (replenishing the dollop as needed - this technique saves sauce and calories). Once all the <span class="blsp-spelling-error" id="SPELLING_ERROR_36">tempeh</span> is in the skillet, turn up the heat to get a nice slightly-blackened scald on each piece, flipping each occasionally. Turn off the heat a few minutes before serving. Makes 2-3 servings.</span></div><div class="MsoNormal" style="color: black; line-height: 13px; font-size: small; "><span class="Apple-style-span" ><br /></span></div><div class="MsoNormal" style="color: black; line-height: 14px; font-size: small; "><div class="MsoNormal"><u><b><span class="Apple-style-span" >Yam and Black Bean Burritos Based on Susan <span class="blsp-spelling-error" id="SPELLING_ERROR_37">O'Brien's</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_38">GF</span> Vegan recipe </span></b></u></div><div class="MsoNormal"><span class="Apple-style-span" >2 large yams</span></div><div class="MsoNormal"><span class="Apple-style-span" >1 tablespoon veggie broth, for <span class="blsp-spelling-error" id="SPELLING_ERROR_39">sautéing</span></span></div><div class="MsoNormal"><span class="Apple-style-span" >1 cup chopped onion</span></div><div class="MsoNormal"><span class="Apple-style-span" >2 tablespoons seeded and chopped red bell pepper</span></div><div class="MsoNormal"><span class="Apple-style-span" >2 cloves garlic, chopped</span></div><div class="MsoNormal"><span class="Apple-style-span" >1 cup seeded and diced tomato</span></div><div class="MsoNormal"><span class="Apple-style-span" >1 cup tomato salsa (chunky, fresh, homemade or store-bought <span class="blsp-spelling-error" id="SPELLING_ERROR_40">pico</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_41">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_42">gallo</span>)</span></div><div class="MsoNormal"><span class="Apple-style-span" >1 teaspoon ground cumin</span></div><div class="MsoNormal"><span class="Apple-style-span" >1 15 oz. can organic black beans, drained and rinsed</span></div><div class="MsoNormal"><span class="Apple-style-span" >2/3 cup chopped fresh cilantro</span></div><div class="MsoNormal"><span class="Apple-style-span" >2 tablespoons lime juice</span></div><div class="MsoNormal"><span class="Apple-style-span" >1/4-1/2 teaspoon freshly ground black pepper</span></div><div class="MsoNormal"><span class="Apple-style-span" >8 rice or hemp or corn (yellow and blue is fun!) tortillas</span></div><div class="MsoNormal"><span class="Apple-style-span" >Guacamole or avocado and cilantro and leftover salsa for garnishment (optional)</span></div><span style="line-height: 14px; "><span class="Apple-style-span" ><div class="MsoNormal"><span style="line-height: 14px; "><span class="Apple-style-span" ><br /></span></span></div>To pre-cook the yams, you can either prick the yams all over with a fork and bake in the oven at 400 degrees until soft but not mushy and then peel and cube them, OR peel and cube them and then steam them. I steamed them directly in a lidded pot with a small amount of veggie stock (low-sodium/oil-free) in the bottom for a flavor boost, stirring occasionally. While the yams bake or steam, heat a large skillet over medium-high heat and sauté the onion in the broth until soft, 3 to 4 minutes. Add the red bell pepper and continue sautéing for another 3 to 4 minutes, or until the pepper becomes soft. Add the garlic and cook for 1 minute. When the yams are ready, add to the vegetable mixture. Add the diced tomatoes, salsa, spices, black beans, cilantro, and lime juice. Heat through. Season with black pepper. Heat the tortillas and fill with the mixture, roll, and serve with guacamole, and/or salsa and cilantro.</span></span></div><div class="MsoNormal" style="color: black; line-height: 14px; font-size: small; "><span style="line-height: 14px; "><span class="Apple-style-span" ><br /></span></span></div><div class="MsoNormal" style="color: black; line-height: 14px; font-size: small; "><span style="line-height: 14px; "><span class="Apple-style-span" ><br /></span></span></div><div class="MsoNormal" style="color: black; line-height: 14px; font-size: small; "><span style="line-height: 14px; "><span class="Apple-style-span" ><u><b>Healing with Whole Foods Nutritional Analysis:</b></u></span></span></div><div class="MsoNormal" style="color: black; line-height: 14px; font-size: small; "><span style="line-height: 14px; "><span class="Apple-style-span" ><u><b><br /></b></u></span></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><span style="line-height: 14px; "><span class="Apple-style-span" ><b>Black beans</b> - </span></span><span class="Apple-style-span" style="line-height: 18px; ">warming thermal nature, beneficial to kidneys, and used for backache/pain</span></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span style="line-height: 14px; "><span class="Apple-style-span" > </span></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b><br /></b></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b>Corn</b> - <span class="Apple-style-span" style="line-height: 18px; ">nourishes the heart, influences the stomach, regulates digestion, tonifies the kidneys</span></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" > </span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b><br /></b></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b>Pineapple</b> - <span class="Apple-style-span" style="line-height: 18px; ">contains bromelin which increases digestive ability, treats edema</span></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" > </span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b><br /></b></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b>Onion</b> - <span class="Apple-style-span" style="line-height: 18px; ">lowers cholesterol, decreases catarrh (phlegm and inflammation of the nose and throat)</span></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><b><span class="Apple-style-span" ><br /></span></b></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b>Cilantro</b> - <span class="Apple-style-span" style="line-height: 18px; ">cooling in nature (a good counter balance for the warmth-generating ingredients in latin food), reduces signs of heat</span></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" > </span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b><br /></b></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b>Avocado</b> - <span class="Apple-style-span" style="line-height: 18px; ">builds the blood and <i>yin</i>, harmonizes the liver, lubricates the lungs and intestines, a good natural source of brain food lecithin, rich in copper (which helps build red blood cells), and a good source of easily digested fat/monounsaturated oils and nutritious protein</span></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" > </span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b><br /></b></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b>Tomato</b> - <span class="Apple-style-span" style="line-height: 18px; ">tonifies the stomach and cleans the liver, purifies the blood and detoxifies in general, relieves liver heat and blood stagnation, and even though an acidic fruit, as long as used in small moderation, after digestion tomato alkalizes the blood and can therefore be useful in reducing the acidic blood of rheumatism and gout</span></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" > </span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b><br /></b></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b>Anaheim pepper</b> - help remove arterial residues of fat and cholesterol, contributing to heart and artery renewal </span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><br /></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b>Bell pepper</b> - improve appetite, reduce swelling, promote circulation, rich in vitamin c</span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><br /></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b>Bragg's</b> - <span class="Apple-style-span" style="line-height: 18px; ">contains 16 amino acids, a nice way to season things salt-free with low sodium</span></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" > </span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b><br /></b></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b>Orange (juice)</b> - regenerates body fluids, of value for treating inflammatory/highly acidic diseases like arthritis, vitamin C/bioflavonoid content benefits weak gums and teeth</span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><br /></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b>Lime (juice)</b> - antiseptic, most valuable fruit therapeutically for those coming off a high animal-fat diet, destroys putrefactive bacteria, antiseptic/antimicrobial/mucus resolving properties, benefits the liver, improves mineral absorption, promotes weight loss, cleanses the blood, treats high blood pressure, etc.</span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><br /></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b>Cumin</b> - <span class="Apple-style-span" style="line-height: 18px; ">warming, when combined with beans helps diminish flatulence problems, as a very pungent spice promotes energy circulation</span></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><b><span class="Apple-style-span" ><br /></span></b></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b>Black Pepper</b> - <span class="Apple-style-span" style="line-height: 18px; ">warming, diaphoretic, benefits the lungs, protects against viral infections (colds, etc.), counteracts food poisoning and indigestion</span></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" > </span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b><br /></b></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b>Garlic</b> - <span class="Apple-style-span" style="line-height: 18px; ">antibiotic/antiviral/antimicrobial (even inhibits microorganisms associated with degenerative diseases), eliminates toxins from the body</span></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" > </span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b><br /></b></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b>Oregano</b> - <span class="Apple-style-span" style="line-height: 18px; ">oil of oregano is the most potent way to derive its benefits, but those benefits include antibiotic/antifungal/antimicrobial properties, aids muscular pain due to fibromyalgiaand arthritis</span></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><b><span class="Apple-style-span" ><br /></span></b></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b>Long-grain brown rice</b> - strengthens spleen-pancreas, soothes stomach, expels toxins, increases <i>qi</i> energy, concentrated in B vitamins and good for the nervous system</span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><br /></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b>Tempeh</b> - highly nutritious, 19.5% protein, low in saturated fats, high in unsaturated fats, contain substantial omega-3's, due to the fermentation process contains a rhizopus mold that is a medicinal antibiotic, increasing the body's resistance to infection</span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><br /></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><b>Yam</b> - strengthens the spleen-pancreas, promotes <i>qi</i>, remove toxins from the body, builds kidney function, rich in vitamin A</span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><br /></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" >A couple prep pictures below....the finished results were devoured too quickly for me to get pictures, unfortunately - but can I just say how IN LOVE with the Latin palette of flavors I am? Spending a day elbow-deep in piles of cilantro, yellow bell and green anaheim peppers, pineapple, etc. was a colorful and aromatic, fully sensual experience.</span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><br /></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px; line-height: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQQH6yyyw9qn3OyahzeNHoDdITkAij74fEvMzYi1aKi2RNFmyFnt3WU8KEYNcDCD3oOaZIEBAKsw8Y-DUtIaVCQsJUp_fRMOAyZGKvuqNKOkkebQdgP_6Es17Cg_R_TBop9caGvvmJn4M/s1600/006.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQQH6yyyw9qn3OyahzeNHoDdITkAij74fEvMzYi1aKi2RNFmyFnt3WU8KEYNcDCD3oOaZIEBAKsw8Y-DUtIaVCQsJUp_fRMOAyZGKvuqNKOkkebQdgP_6Es17Cg_R_TBop9caGvvmJn4M/s320/006.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5585942818642782642" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></div><div class="MsoNormal"><div style="text-align: center;"><span class="Apple-style-span" >The Taco Filling with Yams, Black Beans, Bell Peppers, etc. </span></div><div style="text-align: center;"><span class="Apple-style-span" ><u><br /></u></span></div><span class="Apple-style-span" style="font-size: small; line-height: 14px; "><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px; line-height: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQQH6yyyw9qn3OyahzeNHoDdITkAij74fEvMzYi1aKi2RNFmyFnt3WU8KEYNcDCD3oOaZIEBAKsw8Y-DUtIaVCQsJUp_fRMOAyZGKvuqNKOkkebQdgP_6Es17Cg_R_TBop9caGvvmJn4M/s1600/006.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomxoR15UtUB8UqAul1qiajXKTMmkIIlYkQOLb0fxnPtljvxijKXRwQ8DhwOJrGxTspt4JfhMs-D3Wrc7XyRryBDeqWSAr6DAD9nzn04rnW4AueOgB-vvCyHNZ4ON7UYZo6wAngADE42BB/s1600/005.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomxoR15UtUB8UqAul1qiajXKTMmkIIlYkQOLb0fxnPtljvxijKXRwQ8DhwOJrGxTspt4JfhMs-D3Wrc7XyRryBDeqWSAr6DAD9nzn04rnW4AueOgB-vvCyHNZ4ON7UYZo6wAngADE42BB/s320/005.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5585942819073975938" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></div><div class="MsoNormal"><div style="text-align: center;"><span class="Apple-style-span" >Prepping the Taco Filling</span></div><div style="text-align: center;"><span class="Apple-style-span" ><u><br /></u></span></div><span class="Apple-style-span" style="font-size: small; line-height: 14px; "><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px; line-height: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomxoR15UtUB8UqAul1qiajXKTMmkIIlYkQOLb0fxnPtljvxijKXRwQ8DhwOJrGxTspt4JfhMs-D3Wrc7XyRryBDeqWSAr6DAD9nzn04rnW4AueOgB-vvCyHNZ4ON7UYZo6wAngADE42BB/s1600/005.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcAgakPa03nOJgAgryKdtK6otdDHg_bl9WAG_3qxO37lQdI_r3rY6ZzgXtCPTTSCin5TkrR_3-dO8dk_QlgLD2fYbGfq0VykudOws6uMsrtN73QWDTvp7i7zzuRLSp8NBFrdDBRjFrDR0_/s1600/004.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcAgakPa03nOJgAgryKdtK6otdDHg_bl9WAG_3qxO37lQdI_r3rY6ZzgXtCPTTSCin5TkrR_3-dO8dk_QlgLD2fYbGfq0VykudOws6uMsrtN73QWDTvp7i7zzuRLSp8NBFrdDBRjFrDR0_/s320/004.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5585942811625439682" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></div><div class="MsoNormal"><div style="text-align: center;"><span class="Apple-style-span" >Pineapple Pico, baby!</span></div><span class="Apple-style-span" style="font-size: small; line-height: 14px; "><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px; line-height: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcAgakPa03nOJgAgryKdtK6otdDHg_bl9WAG_3qxO37lQdI_r3rY6ZzgXtCPTTSCin5TkrR_3-dO8dk_QlgLD2fYbGfq0VykudOws6uMsrtN73QWDTvp7i7zzuRLSp8NBFrdDBRjFrDR0_/s1600/004.JPG"></a></span></span><br /><span class="Apple-style-span" style="font-family: 'trebuchet ms'; line-height: 14px; font-size: small; ">And a couple general announcements: Curative Cuisine has an online home/I've started a website: <a href="http://www.thecurativecuisine.com/">http://www.thecurativecuisine.com/</a> It's not much yet, but feedback is welcome, and in days to come I will be adding components, so stay tuned!</span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><br /></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" >The blog will be moving over to the website at some point in the future, most likely. </span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" >Thank you all for your continued support and readership.</span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><br /></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" >Be Blessed,</span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" ><br /></span></div><div class="MsoNormal" style="line-height: 14px; font-size: small; "><span class="Apple-style-span" >JRW</span></div><div class="MsoNormal" style="font-size: 10pt; line-height: 14px; font-family: arial; "><span class="Apple-style-span" > </span></div></span></span></div></div></div>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com3tag:blogger.com,1999:blog-2481806783623451798.post-81027135015057124412011-01-29T11:43:00.000-08:002011-02-01T23:29:10.599-08:00Day 78 through 90 - Part Two: The Cuisine Part (i.e. Recipes)<span class="Apple-style-span"><div><span class="Apple-style-span">Hello There! There was a bit of eating out, social obligations, and leftovers...but amidst that, here's what was made Day 78 through Day 90 that you haven't seen before, and that was described in the prior post. My camera is again, sadly, acting up - I wish I had better pictures of all of these things as they are all gorgeous dishes. But you may have to use your imagination a little bit. </span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi479YdMHJKszk_yYiOqfINhTje_bL5AHmGna5SeFIK-kbg5j3gfGt2pHWrAIgILV32Mvix3pp0Pxu1G717RCTteL9Fvam1Znm7zAKOuVaPIw7sGWs56YLs4kDa8ft9iGJ0bPPEVgNrVttA/s1600/002.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi479YdMHJKszk_yYiOqfINhTje_bL5AHmGna5SeFIK-kbg5j3gfGt2pHWrAIgILV32Mvix3pp0Pxu1G717RCTteL9Fvam1Znm7zAKOuVaPIw7sGWs56YLs4kDa8ft9iGJ0bPPEVgNrVttA/s320/002.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5568444938420808706" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaC3itIcgvcO6sF3QKMKg-iUGxS4-t7JBhJW_GDLdxgMMGRdWn0D43mCfCVHmYEq_8cdJ83wc3x_B4DrDsDeymOOnlpH5RbUg2CYzsKQkeTcVQBUsCAs9-k87pJrWNGHRheEO4aJm6cRBN/s1600/001.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaC3itIcgvcO6sF3QKMKg-iUGxS4-t7JBhJW_GDLdxgMMGRdWn0D43mCfCVHmYEq_8cdJ83wc3x_B4DrDsDeymOOnlpH5RbUg2CYzsKQkeTcVQBUsCAs9-k87pJrWNGHRheEO4aJm6cRBN/s320/001.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5568444931076119522" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></div><div><span class="Apple-style-span"><br /></span></div><div style="font-weight: bold; "><span class="Apple-style-span"><b><br /></b></span></div><b>Jessica's Tofu Scramble______________________________________</b></span><div><span class="Apple-style-span">1 14 oz. extra firm tofu</span></div><div><span class="Apple-style-span">2 carrots, chopped into 1/2" slices</span></div><div><span class="Apple-style-span">2 celery sticks, chopped into 1/2" slices</span></div><div><span class="Apple-style-span">2 small zucchinis, chopped into thin half-circles</span></div><div><span class="Apple-style-span">2 russett potatoes, chopped into 1/2" small cubes</span></div><div><span class="Apple-style-span">1 1/2 cups cremini mushrooms, sliced</span></div><div><span class="Apple-style-span">1 large onion, chopped</span></div><div><span class="Apple-style-span">1 tomato, thinly sliced</span></div><div><span class="Apple-style-span">1/2 avocado, thinly sliced</span></div><div><span class="Apple-style-span">1 tablespoon minced garlic</span></div><div><span class="Apple-style-span">2 teaspoons curry powder</span></div><div><span class="Apple-style-span">2 teaspoons turmeric</span></div><div><span class="Apple-style-span">5 fresh basil leaves, quartered</span></div><div><span class="Apple-style-span">2 teaspoons oregano</span></div><div><span class="Apple-style-span">1 tablespoon unsweetened soy, hemp, or almond milk</span></div><div><span class="Apple-style-span">1 tablespoon nutritional yeast</span></div><div><span class="Apple-style-span">2 tablespoons oil for frying</span></div><div><span class="Apple-style-span">squirt of Bragg's</span></div><div><span class="Apple-style-span">sea salt and fresh pepper, to taste</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">For optional garnish/taco idea: rice or corn tortillas, fresh cilantro, daiya non-dairy cheddar, fresh tomato/salsa, tofutti sour cream, & guacamole/the other half of the fresh avocado. </span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Heat oil in a large pan on medium/high heat and fry potatoes and onions together until potatoes are just tender throughout. While they are frying, slice tofu into handful-sized pieces and squeeze each out over the sink using your hands to remove excess moisture (or use a tofu press). Crumble the tofu into a bowl so it is small and granular (think scrambled eggs), add the soy/hemp/almond milk and nutritional yeast, and toss until combined completely. In a separate large pan, heat a small amount of olive oil in a pan with garlic, sauteing for a few minutes, then adding the carrots, celery, zucchini, mushroom, the potatoes (when they're ready), the crumbled tofu scramble mixture, Bragg's, curry, turmeric, oregano, basil, avocado, and tomatoes - in that order, slowly, stirring regularly, over a span of probably 10-12 minutes. Garnish with above ideas of your choice, or serve with tortillas and/or chips when serving for a Mexican twist. </span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; ">If storing leftovers in the fridge, squirt with lime juice (natural preservative and keeps the avocado from browning quickly). Other vegetable ideas you can get creative with: broccoli, kale, cauliflower, bell pepper, spinach, etc. Use what's in the fridge!</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><b>Currant Cranberry Orange Scones______________________________</b></span></div><div><div><span class="Apple-style-span">2 tablespoons agave nectar</span></div><div><span class="Apple-style-span">4 tablespoons vegan margarine</span></div><div><span class="Apple-style-span">1 1/2 teaspoons Ener-G egg replacer whisked together with 2 tablespoons warm water</span></div><div><span class="Apple-style-span">1/4 cup applesauce</span></div><div><span class="Apple-style-span">1/2 cup soy, almond, rice, or hemp milk (we used hemp)</span></div><div><span class="Apple-style-span">1 1/2 cups sorghum flour</span></div><div><span class="Apple-style-span">1/2 cup tapioca flour</span></div><div><span class="Apple-style-span">1/4 cup brown rice flour</span></div><div><span class="Apple-style-span">2 tablespoons arrowroot powder</span></div><div><span class="Apple-style-span">2 teaspoons baking powder</span></div><div><span class="Apple-style-span">1/2 teaspoon baking soda</span></div><div><span class="Apple-style-span">1 teaspoon xanthan gum</span></div><div><span class="Apple-style-span">1/2 teaspoon salt</span></div><div><span class="Apple-style-span">1 teaspoon ground cardamom</span></div><div><span class="Apple-style-span">1/2 cup currants or raisins</span></div><div><span class="Apple-style-span">1/2 cup dried apple juice -sweetened cranberries</span></div><div><span class="Apple-style-span">1-2 teaspoons orange zest</span></div><div><span class="Apple-style-span"><b><br /></b></span></div><div><span class="Apple-style-span">Preheat the oven to 375 degrees. Line a cookie sheet with baking parchment or grease the pan. In a large bowl, blend together the margarine and agave nectar until light and creamy. In a small bowl, whisk the egg replacer with the warm water, until bubbles form and the powder has completely dissolved. Add this mixture to the agave mixture along with the applesauce and stir well. Add the milk and continue stirring. The mixture will appear curdled. Sift together all of the dry ingredients to the wet ingredients. Beat until just blended. Do not overbeat. Stir in the currants, cranberries, and orange zest to incorporate. Press out the mixture on a cutting board forming a round shape about 1/2 inch thick. Cut into eight triangles and place on the prepared cookie sheet. Bake until lightly browned, 12 to 15 minutes. Cool on a wire rack.</span></div><div><span class="Apple-style-span"><br /></span></div><div style="text-align: right;"><span class="Apple-style-span">From <i>The Gluten-Free Vegan</i> by Susan O'Brien, pg. 124, with adaptations</span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><b><br /></b></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><b>Spaghetti Squash with Veggie Ragout____________________________</b></span></div><div><span class="Apple-style-span">1 spaghetti squash (about 2 pounds)</span></div><div><span class="Apple-style-span">1 tablespoon olive oil</span></div><div><span class="Apple-style-span">1 large onion, chopped</span></div><div><span class="Apple-style-span">1 medium-sized zucchini, chopped (about 1 1/2 cups)</span></div><div><span class="Apple-style-span">3 cups kale, washed and de-ribbed</span></div><div><span class="Apple-style-span">1/2 cup fresh or roasted red bell pepper, seeded and chopped</span></div><div><span class="Apple-style-span">4 ounces cremini mushrooms (about 8), chopped</span></div><div><span class="Apple-style-span">4 cloves garlic, chopped</span></div><div><span class="Apple-style-span">1 (14.5 oz) can diced tomatoes, drained</span></div><div><span class="Apple-style-span">2 tablespoons chopped fresh basil, or more if desired </span></div><div><span class="Apple-style-span">1/8 cup red wine</span></div><div><span class="Apple-style-span">1/4 teaspoon freshly ground pepper, or to taste</span></div><div><span class="Apple-style-span">1/2 teaspoon ground sea salt</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Preheat the oven to 400 degrees and place the squash directly on the oven rack. Bake until soft, about 1 hour. Remove from the oven. While the squash is cooking, place a large skillet over medium-high heat and pour in the olive oil. Add the onion and zucchini and saute for 8 to 10 minutes. Add the bell pepper, mushrooms, garlic, and cook for 5 minutes. Add the diced tomatoes and continue to cook for 1 to 2 minutes. Add the basil and wine and salt and pepper, and cook until the flavors blend and the wine reduces a bit - 2 to 3 more minutes. Cut the squash in half. Using a large spoon or fork, scoop all of the "noodles" out and place in a large bowl. Add the vegetable mixture and toss to mix well - or serve the ragout on a bed of noodles for each individual serving. Enjoy immediately. </span></div><div><span class="Apple-style-span"><b><br /></b></span></div><div style="text-align: right;"><span class="Apple-style-span">From <i>The Gluten-Free Vegan</i> by Susan O'Brien, pg. 98, with adaptations</span></div><div><span class="Apple-style-span"><b><br /></b></span></div><div><span class="Apple-style-span"><b>Mexican-Style Lettuce Wraps (or Burritos)________________________</b></span></div><div><span class="Apple-style-span"><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-color: transparent; "><span id="internal-source-marker_0.7935941305477172" style="color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">2 large yams</span><br /><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">1 tablespoon olive oil</span><br /><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">1 cup chopped onion</span><br /><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">2 tablespoons seeded and chopped red bell pepper</span><br /><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">1 small jalapeno, diced (optional)</span><br /><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">2 cloves garlic, chopped</span><br /><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">1 cup seeded and diced tomato</span><br /><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">1 cup tomato salsa</span><br /><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">1 teaspoon chile powder</span><br /><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">1 teaspoon ground cumin</span><br /><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">1 15 oz. can organic black beans, drained and rinsed</span><br /><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">⅔ cup chopped fresh cilantro</span><br /><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">2 tablespoons lime juice</span><br /><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">½ teaspoon salt</span><br /><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">¼-1/2 teaspoon freshly ground black pepper</span><br /><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">2 large romaine hearts or butter-leaf lettuce leaves, washed and patted dry</span><br /><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">1-2 slices avocado, or a dollop of guacamole</span><br /><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">1 tablespoon salsa</span><br /><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">dollop of tofutti sour cream (optional)</span><br /><span class="Apple-style-span"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; background-color: transparent; "></span></span><br /><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">Prick the yams all over with a fork and bake in the oven at 400 degrees until soft but not mushy. While the yams bake, heat a large skillet over medium-high heat and saute the onion in the olive oil until soft, 3 to 4 minutes. Add the red bell pepper and jalapeno, and continue sauteing for another 3 to 4 minutes, or until the pepper becomes soft. Add the garlic and cook for 1 minute. Peel the yams, cut into cubes, and add to the vegetable mixture. Add the diced tomatoes, salsa, spices, black beans, cilantro, and lime juice. Heat through. Season with plenty of freshly ground pepper and sea salt. Spoon the mixture onto lettuce leaves, add some avocado/guacamole, salsa, tofutti sour cream, and maybe a little cilantro to garnish, roll up, and serve.</span><br /><span class="Apple-style-span"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; background-color: transparent; "></span></span><br /><p style="text-align: right; margin-top: 0pt; margin-bottom: 0pt; "><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">From </span><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: italic; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">The Gluten-Free Vegan </span><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">by Susan O’Brien</span><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: italic; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">, </span><span style="color: rgb(0, 0, 0); background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">pgs. 91 & 93, with adaptations</span></p></div></span></div><div><span class="Apple-style-span"><b><br /></b></span></div><div><span class="Apple-style-span"><b><br /></b></span></div><div><span class="Apple-style-span"><b>Corn Chowder_____________________________________________</b></span></div></div><div><span class="Apple-style-span"><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-color: transparent; "><span id="internal-source-marker_0.7935941305477172" style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">1 tablespoon olive oil</span><br /><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">1 medium-size onion, cut into ¼-inch dice</span><br /><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">1 large red bell pepper, finely chopped (about 1 ½ cups)</span><br /><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">1 cup carrots, peeled and cut into ½-inch dice</span><br /><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">2 jalapeno peppers, seeded and thinly sliced (use 1 or none if you are opposed to heat)</span><br /><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">1 teaspoon dried rosemary</span><br /><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">1 teaspoon dried thyme</span><br /><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">a few dashes of fresh black pepper</span><br /><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">1 teaspoon salt</span><br /><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">3 cups vegetable broth or water</span><br /><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">3 cups fresh corn kernels (from about 5 ears of corn)</span><br /><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">2 medium-sized russet potatoes, peeled and sliced into ½-inch chunks</span><br /><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">1 bay leaf</span><br /><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">pinch cayenne</span><br /><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">juice of 1 lime</span><br /><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">¼ cup plain soy milk</span><br /><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">1 tablespoon maple syrup</span><br /><span class="Apple-style-span"><span style="font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; background-color: transparent; "></span></span><br /><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">In a stockpot, saute the onions, bell peppers, carrots, and jalapenos in the olive oil over medium heat until the onions are translucent, about 7 minutes. Add rosemary, thyme, black pepper, and salt; saute another 1 minute more. Add the broth, corn, potatoes, bay leaf, and cayenne. Cover, and bring to a boil, then lower the heat and simmer for 20 minutes, or until the potatoes are tender. Uncover and simmer 10 minutes more to let the liquid reduce a bit. Remove the bay leaf and puree half the chowder either using a handheld blender or by transferring half the chowder to a blender, pureeing until smooth, and adding back to soup. Add the lime juice to taste, and the soy milk and maple syrup, and simmer 5 more minutes. Let sit for at least 10 minutes and serve. Tastes even better the next day.</span><br /><p style="text-align: right; margin-top: 0pt; margin-bottom: 0pt; "><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">From </span><span style="background-color: transparent; font-style: italic; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">Vegan With a Vengeance</span><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; "> by Isa Chandra Moskowitz, pg. 57</span></p><p style="text-align: right; margin-top: 0pt; margin-bottom: 0pt; "><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; "><br /></span></p><p style="text-align: left;margin-top: 0pt; margin-bottom: 0pt; "><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">And we're off for our *final* (bonus) week...</span></p><p style="text-align: left;margin-top: 0pt; margin-bottom: 0pt; "><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; "><br /></span></p><p style="text-align: left;margin-top: 0pt; margin-bottom: 0pt; "><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">Thank you, dear reader, for being a Witness.</span></p><p style="text-align: left;margin-top: 0pt; margin-bottom: 0pt; "><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; "><br /></span></p><p style="text-align: left;margin-top: 0pt; margin-bottom: 0pt; "><span style="background-color: transparent; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; ">JRW</span></p></div></span></div><div><span class="Apple-style-span"><b><br /></b></span></div>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com3tag:blogger.com,1999:blog-2481806783623451798.post-80626779294043386492011-01-29T09:54:00.000-08:002011-01-29T11:15:25.534-08:00Day 78 through 90 - Part One: The Curative Part P.S. We're really going to Day 95<span class="Apple-style-span" >And then we were at the end.</span><div><span class="Apple-style-span" >However, we're going to do a slightly parred down next week, as I don't go home to L.A. until a week from Monday (February 7th).</span></div><div><span class="Apple-style-span" >So it's not REALLY the end...quite yet.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >I feel like those that are actually still reading this want the whole dish (pun intended), so let's go day by day through the last two weeks, as a lot has happened that I want to document.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Day 78 = L and I did our usual Monday thing: catching up and talking about the weekend, thumbing through the cookbooks, putting a recipe for the week together, shopping, and then that night they went to a Blazer's game, and had box seats which were catered to, so dinner prep wasn't on the agenda.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Day 79 = L's daughter, S, has an infant daughter (I think I've referenced L's adorable grand-daughter/G's adorable niece before, but just in case I haven't, she is Z, and just about the cutest thing you can imagine at around 9 months old) and is really trying to cook healthier for herself and her family. She wanted to learn my Tofu Scramble, and so did L, so we all gathered in the kitchen that afternoon and I showed them how to make it happen. [All the recipes I reference in this post I will actually give in the next post - Part II - The Cuisine Part.]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Day 80 = L has really missed baking, and since the pantry and all the gluten-free flours are super organized now, we thought we'd try our luck at some scones. The recipe was just a Currant Scone, so we juiced it up a bit and made Currant Cranberry Orange Scones. Super tasty. Totally gluten and dairy free. We were impressed with ourselves. And for dinner, we made Spaghetti Squash with Veggie Ragout. That's a recipe you don't want to miss, and if you are eager to try squashes, but intimidated - Spaghetti Squash couldn't be any easier, and if you bake it whole and then open it in half, the inside flesh is separated and noodley (perfect gluten-free, whole food/unprocessed pasta noodle substitute). Another side project we've been working on is going through her Lyme "file", and I've been looking at all the various diagnostic tests that were run, etc. to see if I don't see anything interesting through fresh eyes and the perspective I bring. One thing that stands out is that L, when she was tested for food allergies, showed a possible intolerance or sensitivity to dairy. I pointed that out, and hopefully it will help add extra incentive for her, as to my mind at this point, I really think dairy is the biggest part of her diet historically that was causing increased inflammation. I feel this way because she ate a lot of dairy, this test say she may be intolerant, and on the days/occurences of dairy "cheats" that I know of, she experienced increased pain that night or the night following. The other times I've noticed she experiences increased pain (with regards to looking for patterns related to food) are the days when she doesn't eat breakfast/eat enough throughout the day. Between nerve regeneration, constant flow of oral antibiotics, assimilating all the medications and supplements she's currently on, chronic pain, new lighter braces that require her to use muscles that have atrophied and are rebuilding, etc....L's body is using A LOT of energy, and therefore needs A LOT of the nutritional building blocks that all of the above processes hinge upon. When she hasn't eaten enough, and what she has eaten has been sugary or processed, she hurts that night. I see that as no coincidence, and have really communicated these kinds of patterns to her and encouraged her to journal and document even more than she already does so she can really narrow in on identifying these kinds of patterns for herself.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Days 81-84 = L had Physical Therapy, where she is continuing to make strides. She is on her lighter braces most of the time now, a HUGE victory. L and V took her to see her neurologist for a check in, and he was pleasantly surprised at her progress, and thinks there's no reason why she can't drive again soon. !!!!! This represents L's chance to reclaim her independence, and is a big deal. In P.T., she is now using bands to build her ankle strength. Let's be clear here - there was a time when L was dealing with two "drop foot" scenarios, so the fact that she can independently demonstrate ankle resistance is a huge optimistic indicator for the future of her physical rehabilitation process. For dinner that night, I made a Mexican-Style Filling comprised mostly of red bell peppers, sweet potatoes, and black beans, and we used some hearts of romaine as wraps and made lettuce wraps, and the filling was also used during the weekend that followed as burritos, and L liked it so much she made another batch for when they had friends over that weekend, as well. L also had art and acupuncture, as usual, and when I picked her up from acupuncture, her acupuncturist commented on how well L is doing, and turned to me and said, "Must be all that juicy food you've been preparing!". It's so nice to be acknowledged. L and V had a relaxing weekend.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Day 85 = We did our Monday routine in the morning, L had Trager in the afternoon, and then we shopped for our week's menu, and ate some more of the Yam/Black Bean Burrito leftovers for dinner, which I enjoyed with them as I spent the night. Did we watch Food Inc.? Are you ready for this.....NO! At this point, I just have to laugh. Either they are TOTALLY supposed to see this movie, or they TOTALLY are NOT supposed to see this movie, I can't decide which. I'm leaning on the side of YES, as even though we still had technical difficulties (at this point, I'm blaming the DVD itself...isn't that funny? No audio vocal track. Sounds and music were there, but no human voices. Picture was fine.), we talked about the film, and I re-handed V "The China Study", which he read a few chapters of while working out that night and seemed really compelled so far. On Monday, I'm going to spend the night again, and we'll see if we can't, on our last opportunity to, see this movie and discuss it! L also really wants to watch "What the Bleep Do We Know?", as her acupuncturist has also suggested she see it, and she's quite curious.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Day 86 = An interesting and exciting day. L and I went out to Damascus (outside of Portland) to visit her naturopath, whom she hadn't seen since last summer. The naturopath was also quite happy and optimistic regarding the gains that L has made in the last three months, and was supportive of the gluten-free, dairy-free, anti-inflammatory diet. The place the naturopath was concerned was L's hands. She wants to really focus on reversing the entropy that has already happenned so L doesn't lose her hands anymore than she already has. She recommended a different perspective on acupuncture, and gave L a mini treatment on the spot focusing on points in her head that correspond to the peripheral extremities, to make sure the movement centers in the brain are being stimulated even though the hands are mobile due to the nerve degeneration (nerves stimulate muscles - when nerves die, muscles atrophy), and then showed us how to massage L's hands daily with frankincense (borrelia) and sandalwood oils, which have been proven to stimulate circulation, neural capacity and communication, and even stimulate myelination. After even a few moments of the massage technique with the oils, L's hands were considerably freer, less fixed, and she could even FEEL a huge difference. Since then, we have been keeping up on this every day. I think I've even derived some therapeutic benefits from doing this for her, as my hands feel alive and tingly afterward and the fragrance of these oils is something out of this world. If you've never smelled super pure frankincense oil from the east, you must. This naturopath is really a wise woman to be trusted, as not only is she really respected in the local community (and she is who referred L to her acupuncturist - who is the one I trust the most out of all these myriad practitioners L sees), but above that had Lyme herself, to the point of even complete blindness for a time, and has made a 100% recovery. L had biblestudy that night and V worked late (as he is 3 nights a week this school term), so it was a leftover night, dinner-wise.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Day 87 = Beauty day! Haha, it wasn't planned that way, but L has a friend that comes and does a pedicure every so often, which really helps her edema and circulation in her feet and calves, and then had a hair appointment. I encouraged her to go a bit shorter than usual, switch it up a bit - I think as she loses weight, increases strength and mobility, and makes all these changes, she's feeling good about herself and what girl doesn't feel even better after a little trip to the salon? L wanted to keep it simple for dinner that night, so I did something we've done so little of....and handed her pre-made/processed ideas: Dr. Pragger's Gluten-Free Veggie Burgers, Food for Life Gluten-Free Sandwich Rounds/Buns, and Frozen Garlic & Rosemary Potato Fries. Everyone deserves easy burgers and fries sometimes. And with fresh lettuce, avocado, tomato, etc. it wasn't a meal devoid of any whole food nutrition, so there.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Day 88 = P.T. at 9:00 a.m. made for an early start to a great day. When we got home, I plunged head-first into another project that I was re-inspired toward after the trip to the naturopath: organizing her supplements! L is very good about her med regimen, and has her routine down to a science daily, but she had given up on supplements along the way. Early in the process (like, week one), I had made myself (and L) a COMPLETE list of all her medications and supplements, but when it came to supplements, I noticed MANY of them were just vitamin-based, and I felt that L was going from an extremely processed diet to an extremely whole-food -based diet, and would therefore be EATING most of those vitamins, and in such a way that her body could easily assimilate them, so those types of supplements seem futile to me. Since her acupuncturist made such a point to me about focusing on the liver/spleen/pancreas system (because of stagnance and toxicity, in part due to Lyme and in part due to the quantity and duration of intense pharmacological intervention), I also didn't want to just be encouraging more things that L's liver was going to have to work on, especially pills that just contained things she is now EATING. I feel that the vitamin industry is a bit of a racket. You can't really assimilate all nutrients in pill form. So, this was placed on the backburner until I had this chance to meet L's naturopath, talk to her about which supplements were most important, see what L eats mostly and reaches for on her own (indicative of what she'll reach for when I'm not here), and then dial in her daily supplement ingestion plan. And I took my OCD pantry approach to the supplement basket - it is now color-coded, labeled, designated, timed/scheduled, and makes perfect sense to L, and she went from about 20 supplements to about 9 - the ones that are specific to Lyme/pathogenic illness, nerves/neural healing, and things like B12 since she isn't eating much fish or poultry/beef at this point, and leafy greens and sea vegetables are not her favorite. Other fun supplements include Ox Bile (to help her body digest essential fatty acids/good fats, since these are the important neural cellular building blocks, and the gallbladder's function, which L had removed), and an enzyme from ground up earthworms (contain minerals and phytonutrients that attack the Lyme pathogen - as one of L's naturopath's students described it to me - think of earthworms - they get into nooks and crannies, underneath and inbetween, that other things can't go - that is how to think of their medicine in the Chinese system - the really get in there and root out the toxin). I know these things aren't vegan, but medicine from the animals, consciously and gratefully taken for intentional healing, seems a far cry from mindless consumption for a full belly. All animals have a medicine they bring/represent - archetypically/spiritually and naturally/physically. Chinese and Native (American) traditions have long held this to be true - it's time we start to think in these terms again, and not just in terms of what tastes good. This deck/book changed my life, the way I thought of animals, and the way I interpreted dreams and noetic inclinations with/toward animals, so I'll just throw it out there: </span><span class="Apple-style-span" ><a href="http://www.amazon.com/Medicine-Cards-Discovery-Through-Animals/dp/0312204914">http://www.amazon.com/Medicine-Cards-Discovery-Through-Animals/dp/0312204914</a></span></div><div><br /></div><div><span class="Apple-style-span" >For dinner, L and I made a Corn Chowder, one of her favorites! I helped chop and set up and we talked through it, and then I left and heard later that night that it turned out wonderful. It's still important to me that she be making things, or at least helping me. We both need to know that she can keep this up. The family needs to know that she can keep this up.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Day 89/90 = L had art class all morning, acupuncture (which V was around to take her to and from), and then a dinner at their golf club last night. I've yet to hear, but let's hope she made good choices! I'm stronger in my trust that she is making choices that honor her healing path at the moment when I'm not around than I ever have been. L, you've made the changes, woman. I know you have, and I know they'll stick in as far as you can commit right now. This weekend, they have some outings planned with friends, and then we're back in it Monday morning first thing, for our very last (slightly bonus, post-90-day) week.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Next post: The recipes from this post.</span></div><div><span class="Apple-style-span" >And then I'll be sure to post thoughts and recipes from the upcoming week.</span></div><div><span class="Apple-style-span" >And then I'll be sure to post some closing thoughts and a summative encapsulation of my feelings and L's feelings (and maybe even a bit about G/J and the family) as we seek our closure and prepare to say bye for now...probably toward the end of next week.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >I am, at this moment, pretty proud of L.</span></div><div><span class="Apple-style-span" >And of myself.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Dining for Healing Means Mining for Revealing,</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >JRW</span></div><div><span class="Apple-style-span" ><br /></span></div>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com0tag:blogger.com,1999:blog-2481806783623451798.post-3516865597808994682011-01-12T10:10:00.000-08:002011-01-17T12:22:17.179-08:00Days 67 through 78 - Yummy Recipes Galore! Home Stretch...<div style="text-align: left;"><span class="Apple-style-span" ><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Hidey</span>-ho! Everyone staying warm? Anyone also surprised it's day 78? Crazy sauce.</span></div><div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >L is doing well. Her January gusto is holding - she's making meals on her own and with my assistance. We've set up a routine of, on Mondays when I get there, going over the recipes she's been looking at and wanting to try (and my suggestions, as well), and forming a menu for the week that results in a shopping list that we knock out that afternoon all in one fall swoop. Now that the bulk pantry scenario is super dialed in, it's pretty much just shopping for produce and specialty stuff. Other victories include:</span></div><div><ul><li><span class="Apple-style-span" >Water consumption is holding steady.</span></li><li><span class="Apple-style-span" >Steel-cut oatmeal is breakfast! (Because it takes around 20 minutes to make a batch, I <span class="blsp-spelling-error" id="SPELLING_ERROR_1">pre</span>-made a whole bunch and left individual serving sizes in the fridge to be warmed up as needed, and they're being eaten. And enjoyed. Toppings include hemp milk, honey or maple syrup, almonds, walnuts, cranberries, blueberries, seeds, raisins, etc.)</span></li></ul><div style="text-align: center;"><span class="Apple-style-span" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1e7XY6MLzNtIUTM_4-8ZtPWpCwhv08v2-n9qhbjIO4zcLdkzL-fWF-ivlnz3qEGmFcbO03w0poNcBELBpSvNgMXTkb5dVQVb9_dx0o3d2uBl7cQAGTmjpy2x3jz7drqr-L6HKp_NCbVx/s320/012.JPG" /></span></div><div style="text-align: center;"><span class="Apple-style-span" >Steel Cut Oatmeal in Vanilla Hemp Milk with blueberries, cranberries, slivered almonds, hemp seeds, chia seeds, sunflower seeds, and pumpkin seeds</span></div><div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZBWEw7KMLR3WKyc-lqRO_Z4zsxEGsNPwYlWAQ0nG7It9k4L8t-tVKsVforu2TIKgFf_ztsIdZbKj9q13RKQ3d2tywiWEfSlrB_BNXpwe5qHoL8sVgL_JPnGxntCef_HOFW3Ssj16p7Sq/s320/013.JPG" /></span></div><div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><ul><li><span class="Apple-style-span" >Working on some personal projects that have been somewhat procrastinated due to holiday business, etc.</span></li><li><span class="Apple-style-span" >L is starting to take a lot more of her own notes, and I'm asking her questions as we make things and gaging how much she knows and what the obstacles will be in her keeping this up on her own and trying to address them proactively.</span></li></ul><div><span class="Apple-style-span" >Some pictures of the bulk scenario, at long last:</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE213QThCR3s_Ph3SVn3maoqQHIOocIyTlliKNnjmMzS7fAM1qfTY-I8uVVb1T6NOZzygVUEv3QAK6WfAmrc4mzi_NuTWkkCW4_PhI1aYgOvKj9k2zZlkKzjPuB790EXgADhqfCd9tfu7k/s1600/007.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE213QThCR3s_Ph3SVn3maoqQHIOocIyTlliKNnjmMzS7fAM1qfTY-I8uVVb1T6NOZzygVUEv3QAK6WfAmrc4mzi_NuTWkkCW4_PhI1aYgOvKj9k2zZlkKzjPuB790EXgADhqfCd9tfu7k/s320/007.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563248610898246434" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhiaBM8Keb_s1LmFMYveIsSjpS3urgtc-ApLozYIFcTj3_fbXnl5LbkQKXK7GH6cekyZg0OHx6vnLQfkdFSusC9sV7W6EEKGlyF_ssXv4QtzRSFdgrahjAtryaFlovm4P6fljof75f8gf9/s1600/006.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhiaBM8Keb_s1LmFMYveIsSjpS3urgtc-ApLozYIFcTj3_fbXnl5LbkQKXK7GH6cekyZg0OHx6vnLQfkdFSusC9sV7W6EEKGlyF_ssXv4QtzRSFdgrahjAtryaFlovm4P6fljof75f8gf9/s320/006.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563248602907395170" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq5tuYV8QSWqvEkRDV1Pr9qrYMimigR4Ylxm-3nPb_L30-ONhnEfZsw2E0ilFHz2gY5EaabhdUl0f1cCPS40q0R1hQpq8LCsaXc-5Ef1c7q0HMSpTuQy54GB86olGQUImfBsAcEc1j9GaI/s1600/005.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq5tuYV8QSWqvEkRDV1Pr9qrYMimigR4Ylxm-3nPb_L30-ONhnEfZsw2E0ilFHz2gY5EaabhdUl0f1cCPS40q0R1hQpq8LCsaXc-5Ef1c7q0HMSpTuQy54GB86olGQUImfBsAcEc1j9GaI/s320/005.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563248169608898098" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHCijZ9auu83lsHwPDO50cuQAFhnaQHG6FvNlXK1WYNKKflTu7fsna2J53snNR4cC7KTgGKHibn4ckVD7JLkJQta288IEPbltbBQsCYaiBHfu60Wuk5RuOOFUmSBFhi4gelJe_2LKKFFSz/s1600/004.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHCijZ9auu83lsHwPDO50cuQAFhnaQHG6FvNlXK1WYNKKflTu7fsna2J53snNR4cC7KTgGKHibn4ckVD7JLkJQta288IEPbltbBQsCYaiBHfu60Wuk5RuOOFUmSBFhi4gelJe_2LKKFFSz/s320/004.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563248165693287554" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpAhRG0aD1h8Dm4brvTvCnmRQNQQZgszQ9zHMqhQ-PFt7OQDHLm_erpKxUNlxAg_edjxYymtF8YLnzj72OqH1DZJ_pxPbzXVXPGwhPtLaG9nrDdif3iMfXu_rbSB9_xkLWQi9VsO_iqF9/s1600/003.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpAhRG0aD1h8Dm4brvTvCnmRQNQQZgszQ9zHMqhQ-PFt7OQDHLm_erpKxUNlxAg_edjxYymtF8YLnzj72OqH1DZJ_pxPbzXVXPGwhPtLaG9nrDdif3iMfXu_rbSB9_xkLWQi9VsO_iqF9/s320/003.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563248160566373666" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivtiaslK_tJ3Eg3KE03JsX3TpwJibEzw19-go-5Pti3Gm-ibvPWZuKfTpZrM0PIrgSfbE3tRWfStDi3e6_4MFP5tOa1yp-I7QslWeixCmSaVlLSNTgSJQAw6jpgFT9WRc0a9pFMIbEsISC/s1600/002.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivtiaslK_tJ3Eg3KE03JsX3TpwJibEzw19-go-5Pti3Gm-ibvPWZuKfTpZrM0PIrgSfbE3tRWfStDi3e6_4MFP5tOa1yp-I7QslWeixCmSaVlLSNTgSJQAw6jpgFT9WRc0a9pFMIbEsISC/s320/002.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563248152093909474" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYS6XZ0_XrK9AjOygc67XEdUKxLhgzFezph7dvlztpxMHspkUFWW3ZdUoMFZ9HI4bHWzu03BZzcpRi8AXAEOV6n5P0shkE7LYfveSjZCaEWm9t6xZGZc-e6_PFfXVDaSO6MafKhHEdbq4R/s1600/001.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYS6XZ0_XrK9AjOygc67XEdUKxLhgzFezph7dvlztpxMHspkUFWW3ZdUoMFZ9HI4bHWzu03BZzcpRi8AXAEOV6n5P0shkE7LYfveSjZCaEWm9t6xZGZc-e6_PFfXVDaSO6MafKhHEdbq4R/s320/001.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563248148237467218" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >To continue to respect the anonymity of people involved, I won't go into great length about a particular topic that is very frustrating to me that was provoked in a particular instance last week...however, suffice it to say that I feel everyone should really make an effort in carefully choosing your health practitioners, which should include an analysis of the setting and scope of their practice. If you, for instance, have an expensive private practice general practitioner/family doctor on a quarterly retainer - know that he has then a financial vested interest in <i>not your recovery</i> but your continued need for his services. That's all I should say. That and always question everything your doctor suggests, think critically, don't have blind trust in a tradition that is only a couple hundred years old, don't have blind trust in someone just because they seem sweet and well-meaning and have doctorate degrees, and if you are an immune-compromised individual for any reason, don't chemically invade your system more than is necessary and question someone who would. After a medical visit on Thursday, L was in a lot of pain that night and experiencing abdominal/digestive issues the next morning. To me, the timing of these things was not coincidental. After eating, she felt much better and I took her to painting class late, and then acupuncture. The acupuncturist (who is probably my favorite of the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">adjunct</span> therapists L employs) took one look at L and asked what was up, and after hearing about Thursday's medical "visit", was quite curious as to the necessity of certain procedures, and instead of focusing on the usual work she does with L, she gave her an entire treatment devoted to increasing and supporting her immune system and response and ability to cleanse and heal herself. L felt good, but a little tired, but didn't have any out of the ordinary pain or GI issues over the weekend and into this week.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Last Thursday, I did spend the night. Did we watch Food, Inc.? Alas - I was thwarted again, dear readers. Epic fail take two. Technical difficulties again. But I am assured now that repairs have been made, things have been successfully programmed now, and next Thursday we'll watch Food, Inc. But we laughed and ate good food and talked, and I was able to get up the next morning before them and make a large batch of steel cut oatmeal and pack V a righteous lunch to take to work with him on Friday. Over the weekend, they ate oatmeal and leftovers and ate out with friends on Sunday evening. At this point, there is a certain amount of implicit trust that she is making decisions that honor her healing and the work I've/we've been doing when I'm not around (regarding eating out, mostly). For the following weeks' sleepover nights, I'm planning on What the Bleep and perhaps The Future of Food. Any other suggestions or thoughts out there?</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >So, what has L been eating? Let's dig in:</span></div><div><span class="Apple-style-span" ><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamEkac0yD8IeGXnbKIX6QcFhy-TkbaMOS0MXp1HX1KTow9SuuNymqa00s1g5t0c0dqMhJdFRrVGI84pB6MY7zXi4fhFB2q276TskizZFB7w4JazpZApbHTf_YZxHKPnsdxgVH6ftZ8HUQ/s320/011.JPG" /></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Pineapple Blueberry Cole Slaw________________________________________________</b></span></div><div><span class="Apple-style-span" ><b><br /></b></span></div><div><span class="Apple-style-span" >1/2 head cabbage, chopped for <span class="blsp-spelling-error" id="SPELLING_ERROR_3">cole</span> slaw (thin skinny slivers)</span></div><div><span class="Apple-style-span" >1 1/2 cups purple cabbage, chopped as above</span></div><div><span class="Apple-style-span" >2 carrots, chopped into matchstick-sized pieces</span></div><div><span class="Apple-style-span" >1 1/2 cups blueberries (fresh)</span></div><div><span class="Apple-style-span" >1 1/2 cups pineapple, chopped into tidbit-sized pieces</span></div><div><span class="Apple-style-span" >3 tablespoons <span class="blsp-spelling-error" id="SPELLING_ERROR_4">vegannaise</span> (non-dairy mayo)</span></div><div><span class="Apple-style-span" >1 1/2 tablespoons balsamic vinegar</span></div><div><span class="Apple-style-span" >1 teaspoon maple syrup (optional)</span></div><div><span class="Apple-style-span" >squirt of Bragg's</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Chop and mix cabbages, carrots, and pineapple with fresh blueberries. Combine wet ingredients in a small bowl and mix until thoroughly combined, pour over <span class="blsp-spelling-error" id="SPELLING_ERROR_5">cole</span> slaw mix, toss, and serve! Feel free to mess with the "sauce" ratios if you want less mayo/more vinegar or what have you. Everyone likes their <span class="blsp-spelling-error" id="SPELLING_ERROR_6">cole</span> slaw different.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="blsp-spelling-error" id="SPELLING_ERROR_7">HWWF</span> Analysis:</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Cabbage</b> = <span class="Apple-style-span" style="line-height: 18px; ">Moistens the intestines, benefits the stomach, has been used for everything from the common cold to mental depression and irritability, abundant sulfur (warming, destroys parasites, purifies the blood), contains iodine, vitamin C (more than oranges), vitamin E, good for inflammation [PP, <span class="blsp-spelling-error" id="SPELLING_ERROR_8">pgs</span>. 537-8]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Carrots</b> = <span class="Apple-style-span" style="line-height: 18px; ">strengthens the spleen-pancreas, improves liver function, eliminates putrefactive bacteria in the intestines that cause poor assimilation, alkaline-forming, rich in anti-oxidant beta-carotene/<span class="blsp-spelling-error" id="SPELLING_ERROR_9">provitamin</span> A (anti-inflammatory), contain large amounts of silicon (strengthens connective tissues and aids calcium metabolism) [PP, <span class="blsp-spelling-error" id="SPELLING_ERROR_10">pgs</span>. 538-9]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Blueberries</b> = <span class="blsp-spelling-error" id="SPELLING_ERROR_11">nutures</span> kidney yin, contain <span class="blsp-spelling-error" id="SPELLING_ERROR_12">phytochemicals</span> and antioxidants for renewal of liver cells [PP, <span class="blsp-spelling-error" id="SPELLING_ERROR_13">pgs</span>. 41, 357]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Pineapple</b> =<span class="Apple-style-span" style="line-height: 18px; "> contains <span class="blsp-spelling-error" id="SPELLING_ERROR_14">bromelin</span> which increases digestive ability, treats edema [PP, pg. 622]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Balsamic Vinegar</b> = removes stagnant blood, reduce accumulations in the liver resulting from a rich diet, neutralizes poisons in the body, relieves dampness accumulation/edema [PP, pg. 205]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Maple Syrup</b> = natural, rather than chemical, sweetener, lower <span class="blsp-spelling-error" id="SPELLING_ERROR_15">surcrose</span> than other sweeteners [PP, pg. 192]</span></div><div><span class="Apple-style-span" ><b><br /></b></span></div><div style="text-align: center;"><span class="Apple-style-span" ><b><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPyckb_GwuF6-jtv2U_5mI-kJzYTZV3cnA1zpUn0ixo3TntNoVd1TVdYhseSq0oWIZkckle97JsQH-KynMEGqktHQtIUeAxDjURm28rzfwGDfJh4xxHn_Sk5la49S2hax0PyxmVYqTXTk/s320/010.JPG" /></b></span></div><div><span class="Apple-style-span" ><b><br /></b></span></div><div><span class="Apple-style-span" ><b>BBQ Tofu________________________________________________________________</b></span></div><div><span class="Apple-style-span" ><b><br /></b></span></div><div><span class="Apple-style-span" >So, if you freeze tofu (extra firm) before you use it in stir <span class="blsp-spelling-error" id="SPELLING_ERROR_16">frys</span> or for frying in general, it does help you get that super firm, chewy texture so many enjoy (think slutty Chinese food fried tofu style kinda thing). I do like that coconut oil holds up at high heat with low splatter and gives a nice golden crispy subtle sweetness to whatever is fried in it. For this BBQ tofu, baking is also an option. But we were short on time, so I cut the tofu into bite-sized cubes, fried them in coconut oil until golden on all sides (a lot of <span class="blsp-spelling-error" id="SPELLING_ERROR_17">OCD</span> tong <span class="blsp-spelling-error" id="SPELLING_ERROR_18">flippage</span>, but well worth it), set them aside while I prepared the rest of the meal, then sort of flash-sauteed them in the BBQ sauce before serving. V was super into it. But he's crazy for BBQ sauce, period. Still. It was tofu! To anyone still tofu phobic: let me assure you. Think of tofu as a raw ingredient, not necessarily a thing unto itself. Would you say you don't like flour? Of course not. Flour is a raw ingredient - it depends on how you cook it, what you prepare it with, etc. Tofu is the same. Tofu can be made into almost any texture and compatible with almost any seasoning palette. It just requires a tofu education. Don't be scared. ;-)</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >I served this with the cole slaw and some corn:</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Oc9hfjadQzOWvrx3Klmqh67LnAjf1gJOW7Yz2IOR8jknDumcu8Y8ROp6nBaS2Z2N59pza0yzL9u2qh7FLa8KbiExnVh3FxlOkXWfwcsiwWQ7UVTCXQRiJ3M9J_WEz1LGFT8iO3XOixMd/s1600/009.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Oc9hfjadQzOWvrx3Klmqh67LnAjf1gJOW7Yz2IOR8jknDumcu8Y8ROp6nBaS2Z2N59pza0yzL9u2qh7FLa8KbiExnVh3FxlOkXWfwcsiwWQ7UVTCXQRiJ3M9J_WEz1LGFT8iO3XOixMd/s320/009.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563248616520166386" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJMM8MWe8i60duZvrSOkciXJmd5K29_qSLO9u3JwDibJjrawMMOm8cwUnccs2yXFfs3-zHlRyqQWOPSQy5MCc1zxKuoi3i26cwO0KhYySNb1xy2wOEU6sv3Lbzsb-N1NcnrI2oGza-lEWH/s1600/008.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJMM8MWe8i60duZvrSOkciXJmd5K29_qSLO9u3JwDibJjrawMMOm8cwUnccs2yXFfs3-zHlRyqQWOPSQy5MCc1zxKuoi3i26cwO0KhYySNb1xy2wOEU6sv3Lbzsb-N1NcnrI2oGza-lEWH/s320/008.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563248614394500994" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></div><div><span class="Apple-style-span" >You can also bake, instead of frying, and feel free to try different shapes (G likes his long and skinny, like the following:)</span></div><div><span class="Apple-style-span" ><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvB28d8sccKPc8BmUS4DeVCJyOQAH4jqDmkzP6k86ZXR081tBkBXg4z_XaDxJtV5rqZOntRVIlS-e09ITSWNDyho7j63uuoUPOyHwPxsr39hqSnKlv4f3_8x1VQEGV1vh0NNOZdQG4kYv/s1600/015.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvB28d8sccKPc8BmUS4DeVCJyOQAH4jqDmkzP6k86ZXR081tBkBXg4z_XaDxJtV5rqZOntRVIlS-e09ITSWNDyho7j63uuoUPOyHwPxsr39hqSnKlv4f3_8x1VQEGV1vh0NNOZdQG4kYv/s320/015.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563248920689248738" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExz67VZkXcosIOBuKPDPhwAZm4yRZv0C_MyACzKtrfDbiyVBjY9YFsbG-MA0ZKceZn9tq7HBrJ4pjwSu-tT9abmNsquCiSJuOXCFtfZT7UB3gYjH_QczRbLb7jKYaV4Y_xZyQTJEpv61Z/s1600/014.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExz67VZkXcosIOBuKPDPhwAZm4yRZv0C_MyACzKtrfDbiyVBjY9YFsbG-MA0ZKceZn9tq7HBrJ4pjwSu-tT9abmNsquCiSJuOXCFtfZT7UB3gYjH_QczRbLb7jKYaV4Y_xZyQTJEpv61Z/s320/014.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563248918094117842" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPyckb_GwuF6-jtv2U_5mI-kJzYTZV3cnA1zpUn0ixo3TntNoVd1TVdYhseSq0oWIZkckle97JsQH-KynMEGqktHQtIUeAxDjURm28rzfwGDfJh4xxHn_Sk5la49S2hax0PyxmVYqTXTk/s1600/010.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPyckb_GwuF6-jtv2U_5mI-kJzYTZV3cnA1zpUn0ixo3TntNoVd1TVdYhseSq0oWIZkckle97JsQH-KynMEGqktHQtIUeAxDjURm28rzfwGDfJh4xxHn_Sk5la49S2hax0PyxmVYqTXTk/s1600/010.JPG"></a></span></div><div><span class="Apple-style-span" ><span class="blsp-spelling-error" id="SPELLING_ERROR_19">HWWF</span> Analysis:</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Tofu</b> = contains easily digested protein, B vitamins, minerals (including calcium - almost equal to milk in terms of calcium per serving), phosphorus, iron, sodium, and potassium, low in calories, neutralizes toxins</span></div><div><span class="Apple-style-span" ><b><br /></b></span></div><div><span class="Apple-style-span" ><b>Stir-Fried Brown Rice and Vegetables___________________________________________</b></span></div><div><span class="Apple-style-span" ><b><br /></b></span></div><div><span class="Apple-style-span" >This recipe was actually from a cookbook L got from V for Christmas specifically designed for those trying to abate their Lyme disease through nutrition and the dietary anti-inflammatory perspective called <i>Recipes for Repair: A Lyme Disease Cookbook.</i></span></div><div><span class="Apple-style-span" ><i><br /></i></span></div><div><span class="Apple-style-span" >3 tablespoons extra virgin olive oil</span></div><div><span class="Apple-style-span" >4 scallions, chopped</span></div><div><span class="Apple-style-span" >2 cloves garlic, chopped</span></div><div><span class="Apple-style-span" >1 cup broccoli, broken into small florets or coarsely chopped</span></div><div><span class="Apple-style-span" >1 cup shredded carrots</span></div><div><span class="Apple-style-span" >1 cup sliced celery</span></div><div><span class="Apple-style-span" >1 cup cooked brown rice</span></div><div><span class="Apple-style-span" >1/2 teaspoon extra virgin olive oil</span></div><div><span class="Apple-style-span" >2 tablespoons chopped, toasted almonds or walnuts</span></div><div><span class="Apple-style-span" >2 tablespoons apricots or blueberries</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >1. Heat 2 tablespoons of the oil in a large frying pan over medium-high heat for about 2 minutes or until hot.</span></div><div><span class="Apple-style-span" >2. Add the scallions, garlic, broccoli, carrots, and celery and stir fry for 3 minutes, or until nicely browned.</span></div><div><span class="Apple-style-span" >3. Add the remaining 1 tablespoon of oil and the rice, and stir fry for another minute. Remove the rice and vegetables from the frying pan.</span></div><div><span class="Apple-style-span" >4. Add the 1/2 teaspoon of oil to the frying pan and heat for 30 seconds.</span></div><div><span class="Apple-style-span" >5. [Pour the egg into the frying pan, making sure to cover the bottom of the pan. Cook for 1 minute, turn, and cook for 1 minute, or until set. Remove the egg and slice into thin strips.] Optional.</span></div><div><span class="Apple-style-span" >6. Top the rice with the egg strips, and add the chopped nuts and apricots or blueberries. Serve immediately.</span></div><div><span class="Apple-style-span" ><br /></span></div><div style="text-align: right;"><span class="Apple-style-span" >From "Recipes for Repair: A Lyme Disease Cookbook" by Gail and Laura Piazza, pg. 95</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >A couple thoughts on this recipe: It does include an egg, which can easily be <span class="blsp-spelling-corrected" id="SPELLING_ERROR_20">omitted</span> (see step 5 is optional and an egg is not included in the ingredient list). It seems a little bland/tasteless, so you can use some <span class="blsp-spelling-error" id="SPELLING_ERROR_21">tamari</span> and Bragg's or a gluten-free <span class="blsp-spelling-error" id="SPELLING_ERROR_22">teriyaki</span> of your choice as a drizzle when serving or tossed with the veggies/rice towards the end. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="blsp-spelling-error" id="SPELLING_ERROR_23">HWWF</span> Analysis:</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Scallions</b> = <span class="Apple-style-span" style="line-height: 18px; ">influences the kidneys, liver, and stomach, dries damp conditions, increases <i><span class="blsp-spelling-error" id="SPELLING_ERROR_24">qi </span></i>energy circulation, good for treating arthritic pain, strengthens the kidney <i>yang</i> [PP, pg. 545]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Garlic</b> = <span class="Apple-style-span" style="line-height: 18px; ">antibiotic/antiviral/antimicrobial (even inhibits microorganisms associated with degenerative diseases - like Lyme disease, literally), eliminates toxins from the body [PP, pg. 546]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Broccoli</b> = <span class="Apple-style-span" style="line-height: 18px; ">good source of <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_25">pantothenic</span></span> acid, vitamin A, vitamin C (more than citrus), sulfur, iron, B complex vitamins, and chlorophyll [PP, pg. 537]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Carrots</b> = <span class="Apple-style-span" style="line-height: 18px; ">strengthens the spleen-pancreas, improves liver function, eliminates putrefactive bacteria in the intestines that cause poor assimilation, alkaline-forming, rich in anti-oxidant beta-carotene/<span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_26">provitamin</span></span> A (anti-inflammatory), contain large amounts of silicon (strengthens connective tissues and aids calcium metabolism) [PP, <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_27">pgs</span></span>. 538-9]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Celery</b> = <span class="Apple-style-span" style="line-height: 18px; ">benefits the stomach and spleen-pancreas and calms an aggravated liver, dries damp excesses, purifies the blood, high silicon content helps renew joints, bones, arteries, and all connective tissues and acidic blood that accompanies tissue and nerve inflammations [PP, <span class="blsp-spelling-error" id="SPELLING_ERROR_28">pgs</span>. 539-40]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Brown Rice </b>= strengthens spleen-pancreas, expels toxins, increase <i><span class="blsp-spelling-error" id="SPELLING_ERROR_29">qi</span> </i>energy, whole brown rice is concentrated in B vitamins and therefore beneficial for the nervous system [PP, pg. 472]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Almonds</b> = relieves stagnant <span class="blsp-spelling-error" id="SPELLING_ERROR_30"><i>qi</i></span> energy, alkalizes the blood, Ayurveda considers almonds the best of all nuts for building <span class="blsp-spelling-error" id="SPELLING_ERROR_31">ojas</span> - an essence that vivifies intellectual action and spirituality [PP, pg. 532]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Walnuts</b> = <span class="Apple-style-span" style="line-height: 18px; "> warming in nature, contains omega-3 fatty acids, calcium, good for asthmatics and the elderly, reduce inflammation and pain, nourish the kidney-adrenals and brain, nourish kidney yang deficiencies [PP, pg. 66, 164, 167, 170, 172, 184, 223, 315, 367, 434, 534, 660]</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span></div><div><span class="Apple-style-span" ><b>Apricots</b> = <span class="Apple-style-span" style="line-height: 18px; ">high mineral content (copper and cobalt) [PP, pg. 617]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Blueberries</b> = see above</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_JEa3cShag9s1cfpxntJj4a5PMwf9gcIq7BNMQKZfNN-cvx9A9joy1oB85hBxxI4MEwcVfy-CLjAJv4kGLp2yttwQR8_D1swDWutHhRWPS-gC04rQp8rXa3tzXszLZ3vMCqyEEcIacB3a/s1600/018.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_JEa3cShag9s1cfpxntJj4a5PMwf9gcIq7BNMQKZfNN-cvx9A9joy1oB85hBxxI4MEwcVfy-CLjAJv4kGLp2yttwQR8_D1swDWutHhRWPS-gC04rQp8rXa3tzXszLZ3vMCqyEEcIacB3a/s320/018.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563249131383462322" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCV9ZtHCdpnEkrA7qgQdsVV74jDuY0yQa4e65onYqFgzOc4kq9_bnsocgslr2wCsF5Z6qATfyUUbGe1qOxC14lGgE9tKU2UeBATwC_Q1sEnRK2W22XHRCPEsTimQmCTKEvSgrX2lQs16lK/s1600/017.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCV9ZtHCdpnEkrA7qgQdsVV74jDuY0yQa4e65onYqFgzOc4kq9_bnsocgslr2wCsF5Z6qATfyUUbGe1qOxC14lGgE9tKU2UeBATwC_Q1sEnRK2W22XHRCPEsTimQmCTKEvSgrX2lQs16lK/s320/017.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563249123536563026" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></div><div><b><span class="Apple-style-span" >Spring Rolls with Peanut Dipping Sauce___________________________________________</span></b></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >3 ounces (85 g) "bean thread" (also called "cellophane") noodles</span></div></div><div><span class="Apple-style-span" >1 package (16 ounces, or 455 h) extra-firm tofu, cut into long, thin strips</span></div><div><span class="Apple-style-span" >10 rice paper wrappers</span></div><div><span class="Apple-style-span" >1/2 cup (55 g) peeled and julienned carrots</span></div><div><span class="Apple-style-span" >1/2 to 1 cup (60 to 120 g) julienned seeded cucumber</span></div><div><span class="Apple-style-span" >24 mint leaves, whole or chopped</span></div><div><span class="Apple-style-span" >24 basil leaves, whole or chopped</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Directions: Cook noodles in boiling water 3-5 minutes. Transfer to colander and rinse with cold water. Drain well and set aside. You can use tofu as is or saute it in sesame oil. Fill a large bowl with warm water and place next to rolling area, along with filling ingredients. If the noodles have become sticky, rinse briefly under cold water and drain well before beginning. Work on 2 wrappers at a time. Dip each in warm water for a few seconds, then set on a clean, dry work surface. Let sit for about 1 minute to become more pliable.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Sauce:</span></div><div><span class="Apple-style-span" >1/2 cup (130 g) natural peanut butter</span></div><div><span class="Apple-style-span" >1/4 cup (60 ml) water</span></div><div><span class="Apple-style-span" >3 tablespoons (25 g) crushed toasted peanuts (not necessary if you use chunky peanut butter)</span></div><div><span class="Apple-style-span" >2 to 3 tablespoons (30 to 45 ml) tamari soy sauce</span></div><div><span class="Apple-style-span" >2 tablespoons (30 ml) lime juice</span></div><div><span class="Apple-style-span" >1 garlic clove, minced</span></div><div><span class="Apple-style-span" >1 tablespoon (6 g) minced ginger</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Directions: Blend all ingredients, tweaking to find the right balance of flavors and right consistency for dipping.</span></div><div><span class="Apple-style-span" ><br /></span></div><div style="text-align: right; "><span class="Apple-style-span" >From "The Vegan Table" by Colleen Patrick-Goudreau, pg. 176</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >HWWF Analysis:</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Tofu</b> = see above</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Carrots</b> = see above</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Cucumber</b> = counteracts toxins, cleanses the heart, influences the spleen-pancreas, cools inflammatory conditions [PP, pg. 540]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Mint</b> = recommended for dietary heart and artery renewal [PP, pg. 167]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Basil</b> = <span class="Apple-style-span" style="line-height: 18px; ">an herb that counteracts wind/cold symptoms (like L's - transient pain, numbness, etc.), and has a calming and focusing effect on the mind [PP, pgs. 99, 337]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Peanuts</b> = affects the spleen-pancreas, harmonizes the stomach [PP, pg. 533]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Lime</b> = destroys putrefactive bacteria, benefits the liver, cleanses the blood, calms the nerves [PP, pg. 620]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Garlic</b> = see above</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Ginger</b> = <span class="Apple-style-span" style="line-height: 18px; ">helps break down protein, lessens the effect of uric acid from protein on the body, helps aches/spasms [PP, pg. 210]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >And since the rice paper is mostly rice, and the cellophane noodles are mostly mung bean, just for fun =</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Rice</b> = see above</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Mung bean</b> = detoxifies the body, beneficial to the liver and gall bladder, reduces swelling, edema (especially in lower extremities), one of the most important beans therapeutically, particularly useful in the Chinese tradition because of their capacity to cleanse the heart and vascular system and reduce toxicity [PP, pg. 509]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >There are two recipes I/we made this week that I want to share with my adjustments. I won't bore you with the details of what the recipes left unspecified or how I came to wish I had done things differently, but suffice it to say on my personal journey of becoming a better chef, I am coming to trust recipes less and less, and be drawn to them not for precision, but for inspiration. This means trusting myself more. At any rate, here they are, with my changes, and you can trust me, or you can use them as a guide - they're both, in essence, great ideas:</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Butternut Squash Timbales__________________________________________________</b></span></div><div><span class="Apple-style-span" >2 cups (255 g) 1/2-inch (1 cm) cubes butternut squash or any winter squash (chop small!)</span></div><div><span class="Apple-style-span" >2 1/2 cups (590 ml) vegetable stock (store-bought or homemade, page 213)</span></div><div><span class="Apple-style-span" >1 cup (195 g) arborio rice (do not rinse!)</span></div><div><span class="Apple-style-span" >1/4 to 1/2 teaspoon salt (or to taste)</span></div><div><span class="Apple-style-span" >1 tablespoon (15 ml) olive oil or water, for sauteing</span></div><div><span class="Apple-style-span" >1 large-size yellow onion, finely chopped</span></div><div><span class="Apple-style-span" >1 teaspoon (3 g) minced garlic</span></div><div><span class="Apple-style-span" >2 tablespoons (8 g) finely chopped fresh parsley</span></div><div><span class="Apple-style-span" >1 teaspoon (1 g) finely chopped fresh thyme</span></div><div><span class="Apple-style-span" >2 to 3 tablespoons (7 to 14 g) finely chopped sun-dried tomatoes</span></div><div><span class="Apple-style-span" >freshly ground pepper, to taste</span></div><div><span class="Apple-style-span" >1/4 cup (35 g) pine nuts, toasted, for garnish</span></div><div><span class="Apple-style-span" >1 tablespoon balsamic vinegar (my addition)</span></div><div><span class="Apple-style-span" >1 tablespoon Bragg's (my addition)</span></div><div><span class="Apple-style-span" >1 tablespoon nutritional yeast (my addition)</span></div><div><span class="Apple-style-span" >1 bunch of kale, washed and ribbed (with some extra garlic, olive oil, and balsamic for sauteing)</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Directions: Lightly oil four 1 1/4-cup (280 g) ramekins, custard cups, or mini loaf pans. Steam squash until just tender, 10 to 12 minutes. Transfer to a bowl. Bring stock and rice to a boil in a large-size saucepan. Add salt to taste. Reduce heat to low, cover, and cook until rice is tender but some liquid remains, stirring often, about 20 minutes. Uncover, stir, and remove from heat. Heat oil or water in a large saute pan over medium-high heat. Add onion, and saute until translucent and turning golden brown, about 5 minutes. Add garlic, parsley, and thyme, and stir for about 2 minutes. Add sun-dried tomatoes (with liquid used for rehydration), balsamic vinegar, Bragg's, and nutritional yeast along with cooked squash, and let cook, stirring occassionally and lidding ocassionally in order to allow mixture to congeal, homogenize, and reduce . Remove from heat. Saute kale in garlic, olive oil, and balsamic, and set aside. To assemble, place one-fourth veggie mixture into each ramekin, and press down with back of spoon to make compact. Top with rice and press down again, to make compact. Turn each timbale over, running a butter knife along the edge to unmold the beautiful rice/veggie mixture. Place 1 timbale per plate, preferably over a bed of sauteed kale. Grind fresh pepper over top, and sprinkle on toasted pine nuts, if desired.</span></div><div><span class="Apple-style-span" ><br /></span></div><div style="text-align: right; "><span class="Apple-style-span" >From "The Vegan Table" by Colleen Patrick-Goudreau, pg. 236</span></div><div><span class="Apple-style-span" ><b><br /></b></span></div><div><span class="Apple-style-span" >HWWF Analysis:</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Butternut Squash</b> = <span class="Apple-style-span" style="line-height: 18px; "> influences the spleen-pancreas and stomach, reduces inflammation, improves qi energy circulation, alleviates pain [PP, pg. 549-50]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>(Arborio) Rice</b> = see above</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Onion</b> = <span class="Apple-style-span" style="line-height: 18px; ">lowers cholesterol, decreases catarrh (phlegm and inflammation of the nose and throat) [PP, pg. 547]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Garlic</b> = see above </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Parsley</b> = <span class="Apple-style-span" style="line-height: 18px; ">a source of remarkable nutrition (more vitamin C than citrus, one of the higher sources of vitamin A, chlorophyll, calcium, sodium, magnesium, and iron), cuts the effect of<span class="blsp-spelling-error" id="SPELLING_ERROR_12">solanine</span> when served with nightshade vegetables, dries watery <span class="blsp-spelling-error" id="SPELLING_ERROR_13">mucoid</span> conditions, benefits optic and brain nerves [PP, pg. 548]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Thyme</b> = <span class="Apple-style-span" style="line-height: 18px; ">same as sage in regard to relationship with anti-parasitic -functioning foods [PP, pg. 660]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>(Sun-dried) Tomatoes</b> = </span><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span" >tonifies the stomach and cleans the liver, purifies the blood and detoxifies in general, relieves liver heat and blood stagnation, and even though an acidic fruit, as long as used in small moderation, after digestion tomato alkalizes the blood and can therefore be useful in reducing the acidic blood of rheumatism and gout [PP, pg. 544-5]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Pine Nuts</b> = influences the lungs, colon, and liver, quells wind conditions, rheumatism [PP, pg. 534]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" ><b>Kale</b> = </span><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span" >Eases lung congestion, benefits the stomach, good source of sulfur, chlorophyll, calcium, iron, protein, and vitamin A [PP, pg. 541]</span></span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Nancy's Favorite Mushroom Nut Loaf____________________________________________</b></span></div><div><span class="Apple-style-span" >1-2 tablespoons olive oil</span></div><div><span class="Apple-style-span" >1 cup finely chopped onion</span></div><div><span class="Apple-style-span" >2 cloves garlic, minced</span></div><div><span class="Apple-style-span" >2 cups finely chopped cremini or other mushrooms</span></div><div><span class="Apple-style-span" >3/4 cup finely chopped raw cashews</span></div><div><span class="Apple-style-span" >1 cup finely chopped walnuts</span></div><div><span class="Apple-style-span" >1/2 cup Marsala cooking wine</span></div><div><span class="Apple-style-span" >1 tablespoon arrowroot powder</span></div><div><span class="Apple-style-span" >juice of 1 medium-size lemon</span></div><div><span class="Apple-style-span" >1/4 cup sorghum flour</span></div><div><span class="Apple-style-span" >1/4 teaspoon dried rosemary</span></div><div><span class="Apple-style-span" >1/2 teaspoon dried thyme</span></div><div><span class="Apple-style-span" >1/2 teaspoon sea salt or coarse kosher salt</span></div><div><span class="Apple-style-span" >lots of freshly ground pepper</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Preheat the oven to 350 degrees and have ready a 9 x 5 x 3-inch loaf pan. Heat a large skillet over medium-high heat and pour in 1 tablespoon of the oil. When it is hot, add the onion and saute until it begins to soften, 5 to 6 minutes. Add the garlic, mushrooms, and nuts, and continue to cook, stirring often. If the mixture begins to stick to the bottom of the skillet, then add a little more oil. Add the Marsala, arrowroot, lemon juice, sorghum flour, rosemary, and thyme. Continue to cook until the mixture begins to thicken, about 1 to 2 minutes. Season with salt and pepper and then press the mixture into the loaf pan. Bake for about 30 minutes, or until browned on top. Serve in slices.</span></div><div><span class="Apple-style-span" ><br /></span></div><div style="text-align: right;"><span class="Apple-style-span" >From "The Gluten-Free Vegan" by Susan O'Brien, pg. 95</span></div><div><span class="Apple-style-span" ><b><br /></b></span></div><div><span class="Apple-style-span" >HWWF Analysis:</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Onion</b> = See above</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Garlic</b> = See above</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>(Cremini) Mushrooms</b> = <span class="Apple-style-span" style="line-height: 18px; ">rids the respiratory system of excess mucus, has antibiotic properties, increases white blood cell count bolstering immunity against disease-producing microorganisms [PP, pg. 542]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Cashews</b> = good source of magnesium, important for healthy nervous system [PP, pg. 218]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Walnuts</b> = <span class="Apple-style-span" style="line-height: 18px; ">warming in nature, contains omega-3 fatty acids, calcium, good for asthmatics and the elderly, reduce inflammation and pain, nourish the kidney-adrenals and brain, nourish kidney yang deficiencies [PP, pg. 66, 164, 167, 170, 172, 184, 223, 315, 367, 434, 534, 660]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Lemon</b> = see above (same as lime)</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Rosemary</b> = warming and aromatherapeutic [PP, pgs. 66, 644]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Thyme</b> = see above</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >...and to go with the mushroom nut loaf, or for when you're craving a big bowl of mashed potatoes, I offer you my:</span></div><div><span class="Apple-style-span" ><br /></span></div><div><b><span class="Apple-style-span" >Jessica's Mushroom Gravy___________________________________________________</span></b></div><div><span class="Apple-style-span" >1/4 cup earth balance</span></div><div><span class="Apple-style-span" >1 cup finely chopped onion</span></div><div><span class="Apple-style-span" >2 cups finely chopped mushroom</span></div><div><span class="Apple-style-span" >3 cups Imagine brand organic no chicken broth</span></div><div><span class="Apple-style-span" >1 tablespoon minced garlic</span></div><div><span class="Apple-style-span" >2 teaspoons thyme</span></div><div><span class="Apple-style-span" >1 teaspoon sage</span></div><div><span class="Apple-style-span" >1 teaspoon oregano</span></div><div><span class="Apple-style-span" >1 teaspoon basil</span></div><div><span class="Apple-style-span" >1 tablespoon nutritional yeast</span></div><div><span class="Apple-style-span" >baby squirt of Bragg's</span></div><div><span class="Apple-style-span" >1 tablespoon marsala cooking wine</span></div><div><span class="Apple-style-span" >2 tablespoons cornstarch dissolved in 1 cup of water (entire mixture added)</span></div><div><span class="Apple-style-span" >salt and pepper to taste</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >In a lidded small pot, melt earth balance until liquid. Add the garlic, thyme, sage, oregano, and basil, and let saute for a minute. Add onions and mushrooms, and stir ocassionally, cooking down on medium heat until soft and onions translucent. Add a cup of the broth and stir. Let the mixture homogenize for a few moments, and then add another cup of the broth with the marsala, Bragg's and nutritional yeast. Stir and let cook for another moment, then add the 2 tablespoons cornstarch in dissolving water, the last cup of broth, and salt and pepper to taste. You may need to turn up the heat slightly when adding the cornstarch so it thickens properly, and any other additional portions of the herbs/salt & pepper to taste to your liking.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Reduced HWWF Analysis:</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" ><b>Nutritional Yeast</b> = </span><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span" >a nutritional cornucopia and amazing source of vitamin B12 and phosphorus (as with tomatoes, not to be over-used - too much can induce unhealthy amounts of candida-type yeasts in the body, especially in individuals who are susceptible to candida overgrowth, or dampness in general) [PP, pg. 139-140]</span></span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Sage</b> = <span class="Apple-style-span" style="line-height: 18px; ">when paired with foods such as carrot, garlic, onion, etc. that have anti-parasitic properties, it strengthens their effect [PP, pg. 660]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Oregano</b> = <span class="Apple-style-span" style="line-height: 18px; ">oil of oregano is the most potent way to derive its benefits, but those benefits include antibiotic/<span class="blsp-spelling-error" id="SPELLING_ERROR_14">antifungal</span>/antimicrobial properties, aids muscular pain due to <span class="blsp-spelling-error" id="SPELLING_ERROR_15">fibromyalgia </span>and arthritis, and attacks microbes including the spirochete of Lyme disease [PP, pg. 661]</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >********************************</span></div><div><span class="Apple-style-span" >So that's that. In front of us: the final two weeks. Time to really make sure L has everything she needs to continue whatever change is sustainable for her.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Planting Seeds and Singing Songs,</span></div><div><span class="Apple-style-span" >JRW</span></div><div style="font-family: Georgia, serif; font-size: 16px; "><span class="Apple-style-span" ><br /></span></div></div>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com1tag:blogger.com,1999:blog-2481806783623451798.post-48116989867166506592011-01-03T23:33:00.000-08:002011-01-06T14:19:01.658-08:00Day 64/65/66...aka the days L pronounced herself a "Vegan Chef!"<span class="Apple-style-span" >I arrived at L and V's house in the morning on Day 64 (Monday), excited and inspired to really start this last month off on the right foot. After catching up on our respective New Years stories, we really dug in. L wants to really stock herself up on bulk items (flours, nuts, seeds, grains, legumes), get a really organized and labeled pantry system super dialed in, and to all this I said "YES YES YES!" and away we went. Wednesday/day 66 we spent most of the day re-organizing the kitchen, putting all the bulk supplies in glass containers, labeling them, going through the fridge and the pantry another time and cleaning out, etc. When you open her pantry, there is guide on the inside of the door that is numbered (and a number is on each shelf) listing out what is where. Each glass bulk container is also labeled, and there is a list posted on the inside of those cupboards that explain cooking ratios for each grain and rice, as well as ideas for cooking with each. It's a little OCD, but its also marvelously brilliant - like I said (and will continue to say), this last month is all about equipping L so that the changes we have made are sustainable after I leave.</span><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Another intention that was set is L doing a lot if not most of the cooking, and my role becoming more of prepping assistant and less of full on culinary executor. Again, I say YES. This is exactly where we should be coming into the last weeks. L and I also checked in on some basics again - it's good to revisit things, and this time I took notes to inspire the directions the menu will take in the next week or so, and also made her a table about all the different dairy-free milk options available and what the best use is for each and advantages/disadvantages when shopping, storing, cooking with, etc.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Monday/day 64, while I went to the pharmacy to pick up a prescription, I left L with instructions on how to make an easy TVP/Marinara pasta (basically, rehydrated TVP, brown rice pasta, sauce, and a veggie mix of onions, garlic, and mushrooms, and a "parmesan" topping that's ground walnuts, nutritional yeast, and sea salt), and when I returned, it was made to specification and super yummy! L was so proud of herself, she called G to tell him she's going to have G and J over for a "vegan dinner" because "I'm a vegan chef!". The heartwarming-ness of this moment defies words. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Tuesday/day 65 we together prepped the gluten-free seitan "cutlets", and she made them for dinner with a baked potato and a side of peas. Wednesday/day 66 L (and I) made a Butternut Squash soup from a new cookbook I'm in love with - Color Me Vegan by Colleen Patrick-Goudreau. It's organized in section by each color of the rainbow - i.e. this Butternut Squash Orange Ginger Soup was in the orange section. There really is a science behind what the nutritional component of vegetables are as designated by the color of their outer skin. I'm going to do some more reading up on this and get back to you. But try this soup, it's killer and SUPER easy. Since we had to have 2 oranges for zesting for garnish, I juiced them and used the fresh squeezed O.J. for the soup. We had orange zest, parsley, and scallions/green onions for garnishment.</span></div><div><span class="Apple-style-span" ><b><br /></b></span></div><div><span class="Apple-style-span" ><b>Butternut Squash Orange Ginger Soup_______________________________</b></span></div><div><span class="Apple-style-span" >1 tablespoon (15 ml) water, for sauteing</span></div><div><span class="Apple-style-span" >1 large yellow or white onion, coarsely chopped</span></div><div><span class="Apple-style-span" >3 tablespoons (18g) minced fresh ginger</span></div><div><span class="Apple-style-span" >4 cloves garlic, minced</span></div><div><span class="Apple-style-span" >1/4 cup (60 ml) orange juice</span></div><div><span class="Apple-style-span" >1 large butternut squash, peeled, seeded, and cubed</span></div><div><span class="Apple-style-span" >2 medium yellow potatoes, peeled and quartered</span></div><div><span class="Apple-style-span" >3 1/2 cups (823 ml) vegetable stock</span></div><div><span class="Apple-style-span" >salt and freshly ground pepper, to taste</span></div><div><span class="Apple-style-span" >2 tablespoon (8 g) finely chopped fresh parsley or cilantro, for garnish</span></div><div><span class="Apple-style-span" >Zest from 2 oranges (about 2 tablespoons [6 g]), for garnish</span></div><div><span class="Apple-style-span" >2 scallions, thinly sliced or finely chopped, for garnish</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Add the water to a large soup pot over medium heat. Saute the onion, ginger, and garlic for 5 minutes. Add the orange juice, and simmer for about 3 minutes. Add the butternut squash, potatoes, and stock. Simmer slowly for about 25 minutes or until the squash and potatoes are fork tender. Ladle the contents into a blender and puree or use an immersion blender directly in the pot. Return the pureed soup to the soup pot and reheat over low heat. Season with salt and freshly ground pepper, to taste, and divide among 4 to 6 bowls. Garnish the individual servings with parsley, orange zest, and scallions, and serve.</span></div><div><span class="Apple-style-span" ><br /></span></div><div style="text-align: right;"><span class="Apple-style-span" >From <i>Color Me Vegan</i> by Colleen Patrick-Goudreau, pg. 52</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >It was scrumptious! Let's look into the Healing with Whole Foods analysis of this soup:</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b>Onion</b> <span class="Apple-style-span" style="line-height: 18px; ">= lowers cholesterol, decreases catarrh (phlegm and inflammation of the nose and throat) [PP, pg. 547]</span></span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b>Ginger</b> = helps break down protein, lessens the effect of uric acid from protein on the body, helps aches/spasms [PP, pg. 210]</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b>Garlic</b> = <span class="Apple-style-span" style="line-height: 18px; ">antibiotic/antiviral/antimicrobial (even inhibits microorganisms associated with degenerative diseases - like Lyme disease, literally), eliminates toxins from the body [PP, pg. 546]</span></span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b>Orange</b> = valuable for inflammatory/highly acidic diseases, the peel has <i>qi</i>-stimulating, digestive, and mucus-resolving properties [PP, pg. 621]</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b>Butternut Squash</b> = influences the spleen-pancreas and stomach, reduces inflammation, improves qi energy circulation, alleviates pain [PP, pg. 549-50]</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b>Yellow Potatoes</b> = <span class="Apple-style-span" style="line-height: 18px; "><span class="blsp-spelling-error" id="SPELLING_ERROR_9">tonifies</span> the spleen-pancreas and the <span class="blsp-spelling-error" id="SPELLING_ERROR_10"><i>qi</i></span> energy, neutralizes body acids/contributes to increased alkalinity, reduces inflammation, useful in building and maintaining tissues (including nerves) [PP, pg. 544]</span></span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >Garnishes:</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b>Cilantro</b> = cooling in nature, reduces signs of heat [PP, pg. 62]</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 18px; "><b>Parsley</b> =</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 18px; "> </span><span class="Apple-style-span" style="line-height: 18px; ">a source of remarkable nutrition (more vitamin C than citrus, one of the higher sources of vitamin A, chlorophyll, calcium, sodium, magnesium, and iron), cuts the effect of<span class="blsp-spelling-error" id="SPELLING_ERROR_12">solanine</span> when served with nightshade vegetables, dries watery <span class="blsp-spelling-error" id="SPELLING_ERROR_13">mucoid</span> conditions, benefits optic and brain nerves [PP, pg. 548]</span></span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b>Orange (zest)</b> = [see above]</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><span class="Apple-style-span" ><b>Scallions</b></span><span class="Apple-style-span" style="line-height: 18px;"> = has antifungal and antimicrobial effects like garlic (but to a lesser extent), relieves dampness and watery accumulations such as edema [PP, pg. 547]</span></span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >Now, let's talk about whether this is all "working" or not. L is certainly making process in her rehabilitation process (remember - L's peripheral neuropathy in her hands and feet is debilitating - her hands are "stuck", numb/tingling/burning, as are her feet, therefore she can't walk without braces or a walker and picking things up/grasping/twisting/writing/holding can all be difficult), and here's how we know:</span></div><div style="text-align: left;"><ul><li><span class="Apple-style-span" >L's Trager therapist has noticed considerable improvement in her foot tissues. When L first started having Trager therapy, the therapist noted how "locked" her hands and feet were. Now, she says L's appendages are almost completely "unlocked".</span></li><li><span class="Apple-style-span" >L's acupuncturist has noticed L's gait improvement (as have all her friends and family), and agrees that the lighter braces (that were recently purchased) need to be implemented soon. L has had moments in acupuncture the last few weeks where she can "feel" her lower legs, or at least has an increase in sensational awareness in places that have long been close to, if not completely, numb.</span></li><li><span class="Apple-style-span" >L's physical therapist is extremely happy about the progress she's making. Week one L was able to step up 2". Now she can step up to 6". She can also now step backwards, side step, etc. Week one L was able to hold a plank position for 5 seconds, and can now go about 10 seconds. The PT has also commented on the increase in her leg strength, ankle strength, and on some sort of 64-point PT scale, L is now at a 57. Not too bad!</span></li><li><span class="Apple-style-span" >L's mental focus and the "up-ping her fight" that I've mentioned before is definitely getting there. L stated this week that her goals for 2011 include driving and walking without braces/unassisted. I think these goals are entirely within the realm of possibility, and I continue to be a fearless encouraging force, daring her to dream big and get crazy in working hard to that end. There are no "cheats", and she is FINALLY increasing the amount of water she's drinking daily. I was lucky to get 300-400 mL of water in her daily the first two months, and this week she has exceeded 750 mL daily. I'd love to get somewhere in the 1,200-1,400 mL daily range come February.</span></li><li><span class="Apple-style-span" >L is continuing to go 4 to 7 hours without nerve pain killers regularly (prescribed for every 3 while conscious). L's acupuncturist told her that when her feet "start coming back", there is going to be intense pain. L had her first taste of that pain on Tuesday night, where she described it feeling like she was stepping on nails, the pain was shooting from the bottom-up. As much as I hate to think L is in pain, the fact that the origin of the pain sensation was in her feet and travelling upwards has to be a good sign overall. Especially predicted by the acupuncturist. Yesterday, L opened a ziplock baggie by herself!! This might sound small, but imagine if your hands were numb, and locked in a position where the back and palm of your hand is flat/fingers pulled back and digits curled - how hard would it be to hold a baggie, grasp the small slippery edges, and pry open in a wrist twisting out motion.....you can imagine her delight, and we took a moment to dance around the kitchen, throwing an impromptu ziplock baggie opening party. She did it a couple more times to prove it wasn't a fluke. We high-fived. ;-)</span></li></ul><div><span class="Apple-style-span" >While many of these adjunctive therapies and L's healing process in general started well before I arrived, every single therapist and family member and friend noticing the above differences and therapeutic gains in the last two months is not coincidental. Can it be attributed to nutrition? To up-ping her Lyme fight? To prayer and music and companionship? Or just having someone holding her in unconditional positive regard and devoted to encouragement and keeping her on track? I think the answer is all of the above, and then some. But the food definitely plays a role.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >So, it's Thursday and we are re-visiting my movie night sleepover idea. The DVD player and TV have been programmed to communicate with one another (I've been told), so we won't have any reruns of last attempt's technical difficulties, and I'm really excited to watch Food Inc. and talk about it afterwards. I also think I should give V my copy of The China Study. He's an academic, and given how grounded in empirical science and longitudinal statistics it is, I think it would really speak to him and probably offer the best argument for a plant-based (or at least mostly plant-based) diet. We'll see...</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Next post I'll talk more about how we're preparing L for the day when I don't reside in her kitchen daily, post some pictures of the most amazing pantry/bulk system ever, and I'll let you know what they thought of Food Inc.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Gearing Up to Let Go,</span></div><div><span class="Apple-style-span" >JRW</span></div></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" > </span></div>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com4tag:blogger.com,1999:blog-2481806783623451798.post-90607155046133520632010-12-20T19:01:00.000-08:002011-01-03T23:04:16.431-08:00Day 41 to Day 63...Getting Through the Holidays: Catching Up, Re-Focusing, and Plugging Along...<span class="Apple-style-span" >Happy New Year! There's so much to catch up on, so prepare yourself for quite possibly a monster of a post. But there's renewed momentum in 2011, and there will be much more to say in coming (our last!) weeks, so that will necessitate more (and shorter) posts. I just returned home from San Francisco, where Max and I spent New Year's with his best friend and her family and some other of our SF friends. It was lovely, and it was a very intentional, deepening, visioning time as we prepare for all 2011 has in store.</span><div><span class="Apple-style-span" ><br /></span><div><span class="Apple-style-span" > </span></div><div><span class="Apple-style-span" >As far as Christmas went, I have to say, in prior years I have been known to be a little Scrooge-y, but I really kinda got into it this year (for me). I had a blast writing Christmas cards and selecting gifts for all the lovees, and played a total elf-style role passing Christmas lists between the G/J and L/V households, and when Max finally got here, my holiday stage was completely set, and the time we spent was so sharply needed. It was a bit hectic with so many balls in the air, hence the reason for no posts for a couple weeks - and for those of you (anyone?) who actually reads this regularly, I apologize - but I'm back on the horse!</span><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Just as I voiced some frustration (however mild and accepting) regarding lost traction around Thanksgiving, I definitely had an analogous experience around Christmas. But all in all, I think it has been a purposeful time of year to do this. Considering the role food (particular food) plays in L's visioned Christmas rituals and owning her cravings, absence of cravings, and stating her preferences (and therefore her truth) has been a fruitful process in that it has perhaps deepened the insight L has access to in regards to familial and social pressure versus the pressure she puts on herself. The more and more I read about Lyme and hear the stories put out by the Lymie community, the more I get the sense that <i>Lyme robs from its host. And what you get back from Lyme is entirely up to how hard you fight</i>. I think L's fight has increased considerably since Day One...and, to my mind, we still have a ways to go. L got a Lyme cookbook for Christmas, and V met someone through his work that is a woman who has Lyme and it almost took her life (she's 9 years into her struggle), and now she is reasonably well and devoted to Lyme advocacy and actually working on becoming a Lyme counselor. Plugging into the Lyme community and possibly talking to new doctors, hearing stories of other Lymies and their overcoming obstacles and fighting to reclaim their wellness, and planning future trips to Lyme conventions are all apart of the conversation these days, and it is exciting. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >There has been plenty of eating out and holiday social obligations, but amongst all that, here's the highlights of what was made the last week or so (besides a stir fry and other revisits to meals L and V have enjoyed already/recipes already posted):</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>J's Vegan Gluten-Free Chili________________________________________________</b></span></div><div><p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">1 yellow onion, diced<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">3-4 garlic cloves, minced<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">2 carrots, diced<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">2 zucchini, diced<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">2 celery sticks, diced<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">1 can red kidney beans, drained and rinsed<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">1 can black beans, drained and rinsed<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">1 can garbanzo beans, drained and rinsed<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">½ bag of frozen corn<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">2 cups of rehydrated TVP soy protein<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">2 large 28 oz. can of diced tomatoes (with liquid and one can of water also)<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">1 tablespoon nutritional yeast<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">Splash of Bragg’s<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">2 teaspoon oregano<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">2 teaspoon cumin<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">2 teaspoon basil<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">1 teaspoon chili powder<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">2 teaspoon salt<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">½ tablespoon sugar (optional)<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">Dash of cayenne or chili flakes (optional)<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">2 teaspoon black pepper<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">1 tablespoon olive oil<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">Water (1-2 cups) for desired consistency/thickness if water from the canned tomatoes is not enough liquid for proper proportion to solid ingredients<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">Optional garnish ingredients: Tofutti sour cream, fresh chives, fresh parsley, avocado, fresh cilantro<o:p></o:p></p> <p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">Heat oil in a large lidded stockpot and add onions and sauté for a minute, then add garlic, celery, carrots, zucchini, corn, and 1/2 of the herbs and sauté for a few minutes, stirring occasionally. Once the TVP has been rehydrated, add it to the vegetable mixture with the beans, tomatoes (dump the whole can), nutritional yeast, and remaining 1/2 of seasonings. Bring to a boil, stirring so flavors combine, and then lower the heat and simmer covered for 30 minutes. Serve with any combination of the above garnish ideas, and of course cornbread!<o:p></o:p></p><p class="MsoNormal" style="text-align: center;line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitH3s193jlgZBqQZpc__-JLX-tRx3HKAxKA-SitQClDzsvlTBr1_CFHKtnCONGKvrXljYs7JBU8wDm3k5FyqwbaYW8b4BS5ZgQttLwit6D-QbEvSszs2ZiLlFvJHtboDYKPUuhVCJquEQk/s320/036.JPG" /></p><p class="MsoNormal" style="text-align: center;line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">the veggie mix</p><p class="MsoNormal" style="text-align: center;line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4mO1W8pmdWZovzeHrEicgtjvpsF1aP2yBha_Pn_eg6BKyoy6awNxh2pPYbwuqegL0i5W5Y2uRzMoNWSp8Hxo45Q8I4UCmLlIoPq0DVcbjrj6cZTJZ4mkZ_-L3_U5nnIYWKkCn-aLopww/s320/037.JPG" /></p><p class="MsoNormal" style="text-align: center;line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">the bean mix</p><p class="MsoNormal" style="text-align: center;line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPon9Tv7LGsFrVT75ssCy6RVXNUCvAzkAhtO__74J-AgUrOieVHM262cT6BZBHCQtI51X2PMWyCM1QSxRHxrwfaAohdYDx2v_ZSjnrFx_BWFDTXDT8J73zcZq3_yI_aHjzBoKpXrjDZcOC/s320/041.JPG" /></p><p class="MsoNormal" style="text-align: center;line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">including sauce and TVP and both mixes = chili, baby, chili!</p><p class="MsoNormal" style="text-align: center;line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsSrRw3oz28qzifNTm-cVODy_fm0Y5SKuNQVz_X9L3WKx_LtHVyZSm8NRlY6fw9X3tNyDkU4Ja9Bslg4iFdDNnM3b64RbX4G-FGZv7uHOW6K6QZD9W4-VZjqBR2D3hIKHEWvUr9BzM5Lh/s320/043.JPG" /></p><p class="MsoNormal" style="text-align: center;line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">I used Pamela's Gluten Free Cornbread Mix, and was pleased with the results (made the extra corny version including real corn kernels)</p><p class="MsoNormal" style="text-align: left;line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">I didn't make this with the sugar or the chili flakes in order to ensure that it wasn't too acidic/inflammatory. This makes a whole heck of a lot of chili - so unless you're down like James Brown for mega leftovers, feel free to half it.</p><p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; ">Here's the Healing with Whole Foods analysis of the chili:</p><p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; "><b>Onion</b> <span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; color: rgb(51, 51, 51); ">= </span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; ">lowers cholesterol, decreases catarrh (phlegm and inflammation of the nose and throat) [PP, pg. 547]</span></p><p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; "><b>Garlic</b> = <span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; ">antibiotic/antiviral/antimicrobial (even inhibits microorganisms associated with degenerative diseases - like Lyme disease, literally), eliminates toxins from the body [PP, pg. 546]</span></p><p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; "><b>Carrot</b> = <span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; ">strengthens the spleen-pancreas, improves liver function, eliminates putrefactive bacteria in the intestines that cause poor assimilation, alkaline-forming, rich in anti-oxidant beta-carotene/provitamin A (anti-inflammatory), contain large amounts of silicon (strengthens connective tissues and aids calcium metabolism) [PP, pgs. 538-9]</span></p><p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; "><b>Zucchini</b> = <span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; ">influences the spleen-pancreas, reduces inflammation, improves <i>qi</i> energy circulation, alleviates pain, contains natural sugars, carbohydrates, and vitamin A, and helps edema through <i>yin</i>, cooling, diuretic properties [PP, pgs. 549-50]</span></p><p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; "><b>Celery</b> = benefits the stomach and spleen-pancreas and calms an aggravated liver, dries damp excesses, purifies the blood, high silicon content helps renew joints, bones, arteries, and all connective tissues and acidic blood that accompanies tissue and nerve inflammations [PP, pgs. 539-40]</p><p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; "><b>Black (Turtle) Beans</b> = warming thermal nature, beneficial to kidneys, and used for backache/pain [PP, pgs. 507-8]</p><p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; "><b>Red Kidney Beans</b> = cooling thermal nature, used in treating edema and swelling [PP, pg. 509]</p><p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; "><b>Garbanzo Beans (Chick-pea)</b> = beneficial to pancreas, stomach, and heart, contains more iron than other legumes, good source of unsaturated fats [PP, pg. 508]</p><p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; "><b>Corn</b> = nourishes the heart, influences the stomach, regulates digestion, tonifies the kidneys [PP, pg. 465]</p><p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; "><b>Tomato</b> = tonifies the stomach and cleans the liver, purifies the blood and detoxifies in general, relieves liver heat and blood stagnation, and even though an acidic fruit, as long as used in small moderation, after digestion tomato alkalizes the blood and can therefore be useful in reducing the acidic blood of rheumatism and gout [PP, pg. 544-5]</p><p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; "><b>Nutritional Yeast</b> = a nutritional cornucopia and amazing source of vitamin B12 and phosphorus (as with tomatoes, not to be over-used - too much can induce unhealthy amounts of candida-type yeasts in the body, especially in individuals who are susceptible to candida overgrowth, or dampness in general) [PP, pg. 139-140]</p><p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; "><b>Oregano</b> = <span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; ">oil of oregano is the most potent way to derive its benefits, but those benefits include antibiotic/antifungal/antimicrobial properties, aids muscular pain due to fibromyalgiaand arthritis, and attacks microbes including the spirochete of Lyme disease [PP, pg. 661]</span></p><p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; "><b>Cumin</b> = warming, when combined with beans helps diminish flatulence problems, as a very pungent spice promotes energy circulation [PP, pgs. 118, 210, 252]</p><p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; "><b>Basil</b> = <span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; ">promotes a mental calming and focusing effect in food or teas [PP, pg. 337]</span></p><p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; "><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; "><b>Textured Soy/Vegetable Protein i.e. TVP</b> = quick to cook, fat free, and all the protein per serving of meat at a fraction of the cost, can be bought in bulk/has a long shelf life, and is relatively flavorless as a "raw" ingredient - takes on the taste of however you rehydrate/season it</span></p><p class="MsoNormal" style="line-height: 13.5pt; font-family: 'trebuchet ms'; font-size: small; "><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; ">...and some incentive to use the garnish ideas:</span></p><p class="MsoNormal" style="line-height: 13.5pt; "><span class="Apple-style-span" ><b>Parsley</b> = </span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; ">a source of remarkable nutrition (more vitamin C than citrus, one of the higher sources of vitamin A, chlorophyll, calcium, sodium, magnesium, and iron), cuts the effect of solanine when served with nightshade vegetables, dries watery mucoid conditions, benefits optic and brain nerves [PP, pg. 548]</span></p><p class="MsoNormal" style="line-height: 13.5pt; "><span class="Apple-style-span" ><b>Chives</b> = influences the kidneys, liver, and stomach, dries damp conditions, increases <i>qi</i> energy circulation, good for treating arthritic pain, strengthens the kidney <i>yang</i> [PP, pg. 545]</span></p><p class="MsoNormal" style="line-height: 13.5pt; "><span class="Apple-style-span" ><b>Avocado</b> = builds the blood and <i>yin</i>, harmonizes the liver, lubricates the lungs and intestines, a good natural source of brain food lecithin, rich in copper (which helps build red blood cells), and a good source of easily digested fat/monounsaturated oils and nutritious protein [PP, pg. 617]</span></p><p class="MsoNormal" style="line-height: 13.5pt; "><span class="Apple-style-span" ><b>Cilantro</b> = cooling in nature (a good counter balance for the warmth-generating ingredients in chili), reduces signs of heat [PP, pg. 62]</span></p></div><div><span class="Apple-style-span" ><b>Baked Stuffed Pears_____________________________________________</b></span></div><div><span class="Apple-style-span" >2 asian pears (barely ripe), cut in half </span></div><div><span class="Apple-style-span" >2 tablespoons hazelnuts aka filberts, chopped</span></div><div><span class="Apple-style-span" >2 tablespoons dried apricots, chopped</span></div><div><span class="Apple-style-span" >2 tablespoons dried (fruit-sweetened means less sugar = less acidifying) cranberries</span></div><div><span class="Apple-style-span" >2 tablespoons walnuts, chopped</span></div><div><span class="Apple-style-span" >cinnamon for dusting</span></div><div><span class="Apple-style-span" ></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; ">honey for drizzling</span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; ">about 1 teaspoon of earth balance for each half = around 4 teaspoons total</span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><br /></span></div><div><span class="Apple-style-span" >Mix together in a large bowl the chopped hazelnuts, walnuts, and apricots and the cranberries. Take each pear half and scoop out the middle seeds and core with a soup spoon to create a "bowl" in each one for "stuffing". Lay them on a greased baking dish, bowl up/skin down, and put around a teaspoon each of earth balance (margarine) in all four. Dust with cinnamon, then take your nut and fruit mixture and "stuff" and top each pear. Drizzle generously with honey to finish, cover, and bake at 350 for 30 minutes, then uncover and bake for an additional 10-15 or until lightly golden brown to your liking.</span></div><div><span class="Apple-style-span" ><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBDU2BaJg6U9GzmAYvnH9fR3bIrYYTOj5Jbru_jM2gOlkT1uEu4kxPipMbFLC2EK-LzmpbcrgQcaiRTrpcii60Zj_hL1jMyxfFwghyhDLWHhxBpGc4Ovf_cY7im-G24bU9ofBMZaNkZjA/s200/047.JPG" /> </span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig6qKPaa-RSY5miP9Ij0z9IqvA6kSkj0752p89ozM_NC5iocq9CELhPIYguP2CmZlrmTZyvQBSnJCCQa6sxzqsKo5ZYHsUI9uXWZg01zG1otGEgD8Lg37BIcKxqKipY8pEHbRs0HAtFhgj/s200/046.JPG" /></div><div style="text-align: center;"><br /></div><div><span class="Apple-style-span" >I can't tell you how hard these things were to photograph. Nonetheless, here they are pre-baking. I prepped them because they were for a dinner party with L and V and good friends of theirs - so I only have prepped pictures. You get the idea, though.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Healing with Whole Foods analysis:</b></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Pears</b> = cooling thermal nature, specifically helps the lungs and gallbladder [PP, pg. 622]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Hazelnuts/Filberts </b>= contains protein, vitamin E and calcium (more than almost all other nuts and seeds except almonds), unsaturated fat in high percentage of total calories, and magnesium [PP, pgs. 143, 167, 170, 218, 223, 340]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Apricots</b> = high mineral content (copper and cobalt) [PP, pg. 617]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Walnuts</b> = warming in nature, contains omega-3 fatty acids, calcium, good for asthmatics and the elderly, reduce inflammation and pain, nourish the kidney-adrenals and brain, nourish kidney yang deficiencies [PP, pg. 66, 164, 167, 170, 172, 184, 223, 315, 367, 434, 534, 660]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Cranberries = </b>contain<b> </b><i>proanthocyanidins</i>, which facilitate wound healing, strengthen the arteries, veins, and capillaries, and improve blood circulation, some of the most potent antioxidants and protect against cancer and other degenerative conditions, and protective against toxins, benefit the bladder and kidney [PP, pgs. 14, 359-60]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Honey </b>= harmonizes the liver, relieves pain, antitoxic properties [PP, pg. 191]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Cinnamon</b> = create warmth and circulation [PP, pgs. 66, 428] </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >[P.S. I'm going to talk about Earth Balance/Smart Balance margarines in a future post.]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>J's Waldorf-Style Cole Slaw with Raw Kale______________________________________________</b></span></div><div><span class="Apple-style-span" >1 bunch of kale (type doesn't necessarily matter - I used Italian/Dino Kale), finely chopped into small, long, thin pieces (think cole slaw)</span></div><div><span class="Apple-style-span" >1 head of cabbage, cole slaw -style chopped, also</span></div><div><span class="Apple-style-span" >2 carrots, chopped into small toothpick-sized pieces (or grated)</span></div><div><span class="Apple-style-span" >3 large green apples, peeled, cored, and grated</span></div><div><span class="Apple-style-span" >1 1/2 cups of chopped walnuts</span></div><div><span class="Apple-style-span" >1 cup of dried (fruit juice-sweetened, remember?) cranberries</span></div><div><span class="Apple-style-span" >3 tablespoons vegannaise (dairy-free mayonaise alternative)</span></div><div><span class="Apple-style-span" >1 tablespoon balsamic vinegar</span></div><div><span class="Apple-style-span" >Squirt of Bragg's</span></div><div><span class="Apple-style-span" >2 teaspoons maple syrup</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >In a small mixing bowl, add the vegannaise, balsamic, Bragg's, and maple syrup and stir until thoroughly combined and set aside. In a very large mixing bowl, mix together well the kale, cabbage, carrots, apples, walnuts, and cranberries. Add the sauce mix and toss until thoroughly combined. Feel free to improvise with the sauce proportions to taste (add sweetness or sour, maple syrup or balsamic respectively, etc.). </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Obviously, in this recipe, there is a sweetener added and vegannaise is a processed product - but it's still dairy and sugar free. It's not something I would serve at the beginning of the process, but we served it as part of a holiday dinner tradition L and V share with close friends of theirs, and everyone loved it and it suited the richness of the occasion.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Healing with Whole Foods analysis:</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Kale</b> = </span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; ">Eases lung congestion, benefits the stomach, good source of sulfur, chlorophyll, calcium, iron, protein, and vitamin A [PP, pg. 541]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Cabbage</b> = Moistens the intestines, benefits the stomach, has been used for everything from the common cold to mental depression and irritability, abundant sulfur (warming, destroys parasites, purifies the blood), contains iodine, vitamin C (more than oranges), vitamin E, good for inflammation [PP, pgs. 537-8]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Carrots</b> = </span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; ">strengthens the spleen-pancreas, improves liver function, eliminates putrefactive bacteria in the intestines that cause poor assimilation, alkaline-forming, rich in anti-oxidant beta-carotene/provitamin A (anti-inflammatory), contain large amounts of silicon (strengthens connective tissues and aids calcium metabolism) [PP, pgs. 538-9]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Apples</b> = contain malic and tartaric acids which inhibit the growth of disease-producing bacteria in the digestive tract, contains pectic which removes cholesterol and toxic metals (lead, mercury), cleanses and benefits the liver and gallbladder [PP, pg. 617]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Walnuts</b> = See above</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Cranberries</b> = See above</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Gluten-Free Pizza Thoughts_____________________________________</b></span></div><div><span class="Apple-style-span" >I actually used Bob's Red Mill Gluten-Free Pizza Crust flour mix, and was pleased with the results. It was in no way as good as G's gluten-free pizza crust, but I was into it nonetheless. I used store-bought/pre-made sauce, but added a little miso and parsley to counteract the acidity of the nightshade solanine component. Here's the toppings I used:</span></div><div><span class="Apple-style-span" > - Portobello mushrooms, chopped and sauteed in olive oil and a pinch of various herbs (garlic, parsley, sage, rosemary, thyme, salt, pepper, oregano, basil) </span></div><div><span class="Apple-style-span" >- Pineapple chunks</span></div><div><span class="Apple-style-span" >- Daiya brand dairy-free mozarella shreds</span></div><div><span class="Apple-style-span" >- Fresh basil</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHkj-IN_o0HUJnBGCUe15lKDEQ0LTtnV5nYujJ2PS21mC9vL1HErM567UdN-9Yv3sKwdl6OOzdPAHkB_sirYLTEahT6WdA9eCPG6LvXOkqdsDK1aI4_GaABOhrEcpTayQtit67ADYPBGAA/s200/072.JPG" /></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_mR3-JSggQyuz7gci0GzpDb0laAoJMGjTAeKc068cNvyZPPFyp6tDGwEJIZCrv8Av9XJNrv8SfQcnLD4SYIZlR_APQmB4JS-9MSsf14_vuRAlL7sCH-qtUpg473WUadneRRiz543CLxMb/s200/076.JPG" /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm987gvMXTZDsec1XLrCSNS5v7LGJhIoDEVVObJwzhH8uAHghH9ooXK2wrPiOAkkpJkkEtQ_1t2hmSu2CW6QsRa9HRViPxv0jPRgt3MaE9roC7-T4W4SgskCLIIdLI62cs-_bYnQluntHE/s200/075.JPG" /></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >...but you could also go crazy. G and J do a variety of pizzas, from BBQ to pesto. I love how creative pizza making can get. Here's a little collage from the past few weeks in our household (these boys really are so talented):</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSeHA_qxMp9Wqq-4ef2Gd0-76bbNlJsrgkZKPZu7KG6CJIEXNlRx0-r6ys85oomAwrjDIFPAmx5ThvMbSWvkx2uXpugrb9_hoCDAqPfvpyLjxU8qykSRSOA7HZlfOu1BorJ_pf3fm2N3IL/s320/051.JPG" /></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQMdHuUIgzX21AgnUAjY8qGLsKi-eHk6tiWt6JCPyFDKvBieX8JoLhJLh2DZwtFZn9UiEwfNiRmoesgKKvuD5RPGq74bpG19SrgH_d6KFyPvDC-odTWnLx_htXGeGm0kksalbt0RlKWwv/s320/053.JPG" /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKbmB1efuhVAuPm5A48JJtlvyL0IBCT2r_CYNqwW-wJrtKEEQodnbgvwuuNoMi7h5ilMC2Ky_x5h3n4XLnaJ9ADLZNKVfBYhZEearq2WyOlxfv_dw_YFYk4-U8c-g3-YtoZVjLskpkB-sF/s320/054.JPG" /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3iZbRWwMP0QZNp0jYDgot7_n_tgPAq6wpXzf3-d_I_G3bczmE3cMg8CehTckiTcwaYSDAjZl0y8267f7IKlJtQYaoX58xIwsSUnKhkr9nLWfIXCPI5wRVmYh30ty8-Yw8PZCIxIP4C84R/s320/058.JPG" /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRVQzKF42vHNPgHzLPQetewE5McTIqBSeVv17efix6knhnsC3dBueAMzpXLL3hawg7WAat14OPWhqmfPKYB2KRKBQrA5AnI5nqlpBJUQ0g8X3T5YMQHO5Hk17MlSU1_MujlFHJ-G2GvApJ/s320/055.JPG" /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidUMQPbWnoSfeEngsQ9JMgP3XEqAs-9JL1fkYc6OseqoYkFbSwyA25zckCK6Tv3vHp_Z-V2i75Mh3Iz8awQp7RVHdGlhy_atBPS6ySdxADfamn04AXlILS7DwbPO5jgw_hSaPMY8libxNN/s320/062.JPG" /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PGxOucmg17SpBH9MywoItKFhnnXWc99wMBFt-6XeW-iII_NVpji2obuk5wfJ6tFY1Mhqqvk8VG_m0WoLrfyyCgqd7sjLlgSJm2aMheeTZkEP24hVcU5t3dvFp37sJbXM99Boy_KlM__k/s320/069.JPG" /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYkCfTFLr_nsC6FGjJxIsysDhv9atIxrjpqxTrfvUIekRzfPPh3BwWTRBnuCmAb0Pi4RBZ9PyB6UeSsI7tTtgMx-rVcJd7IJUOTnwVCRkGOQIqBAD_28vY1auNlmx0xYo1KcaHHx-1sDK/s320/068.JPG" /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZPxxAKE9Lk2_HNQXACpYx87-_VY4psx9f3yLKW23EvStbdC5cPIJOprCkjRKazGS_7t00ST9F0pFkwkXDhIPiA4qjwnwUqVJSE3on3zBKEAVaF1UJ7r0WMFjpaTT_RmkNc2bw_cwK4lQe/s320/070.JPG" /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0PzpzW-rz0Qaes3PYM4hTrsmkj5CaDPElLQlKUuMDFqjMmgeJO2KMBSOkXERk-ASpTDop3Xkya1T8TVrLOftpJkQnCRBlukObVOlvwSIQx4mET8QaKaefLnmhWKOp2icxccRrW1GdQb0O/s320/067.JPG" /></div><div><br /></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Here's a couple HWWF comments from my pizza ideas above:</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Portobello mushrooms</b> = rids the respiratory system of excess mucus, has antibiotic properties, increases white blood cell count bolstering immunity against disease-producing microorganisms [PP, pg. 542]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Pineapple</b> = contains bromelin which increases digestive ability, treats edema [PP, pg. 622]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Basil</b> = is an herb that counteracts wind/cold symptoms (like L's - transient pain, numbness, etc.), and has a calming and focusing effect on the mind [PP, pgs. 99, 337]</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Smoothies Are Fun!____________________________________________</b></span></div><div><span class="Apple-style-span" >There's definitely been some smoothie action going down, and L and V are into it. Here's some of the ingredients I've been uncovering in the fridge and freezer, and I'm looking forward to working it up even more in the month to come:</span></div><div><span class="Apple-style-span" >- Frozen berries: strawberries, blueberries, raspberries</span></div><div><span class="Apple-style-span" >- Fruit-juice sweetened sorbet: strawberry, blackberry</span></div><div><span class="Apple-style-span" >- Fresh apples, pears, raspberries, and pineapple</span></div><div><span class="Apple-style-span" >- Fresh juices (apple, pineapple) or soymilk or hemp milk</span></div><div><span class="Apple-style-span" >- Ground flaxseed</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >I'm really going to kick into high gear in this last month, so tune in regularly again now that the holidays are over. I'm going to, at request of a friend in San Francisco, post my tofu scramble recipe, and an easy veggie lentil stew recipe I made L, and I commented on Liz's comment two posts ago with some thoughts on creating your own trail mixes when perusing the bulk aisle, in case you're curious to take a peak. Nuts and seeds and berries are your friends, and, contrary to popular (misinformed) opinion, totally tasty and satisfying and not just for the birds.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >2011 is about <b>Courage</b> for me, among other things. What is it about for you? And what role does/should/could/can you let <i>nutrition</i> play to that end?</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Peace,</span></div><div><span class="Apple-style-span" >JRW</span></div><div><span class="Apple-style-span" ><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjchD9R-G6IclXHGohUsZM034kVzvEu5-k8JLxfU4DNDhC_2mvI905pWL4tzA9t6gdJVfLrv_FQTxsFi55YissNFKtARjnG-HlMjGLEOKO0KZevTo-U9ZmC0CQX5YxK0lu5X1TG8hVOCwLU/s400/022.JPG" /></span></div><div><span class="Apple-style-span" ><br /></span></div></div></div>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com5tag:blogger.com,1999:blog-2481806783623451798.post-26814194349626159052010-12-10T10:34:00.000-08:002010-12-10T14:13:12.346-08:00Days 38, 39, & 40 - Nutritionally Therapeutic Properties of Shepherd's Pie<div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; ">Leftovers, leftovers, leftovers. I've tried to par down the serving sizes I cook, but we still end up with loads of leftovers. L and V are into the leftovers, yet of course I would rather show them new tasty things then just have a fridge full of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">tupperware</span> all the time. The last two days (days 39 and 40), they've eaten snacks and leftovers, even at my offer to make fresh new meals. At least they're not wasteful! But for dinner on day 38, I re-visited (at L's request) the Shepherd's Pie I made early on. And I took pictures to document the process! (I'm getting better with the pictures, no?)</span></div><div><span class="Apple-style-span" ><br /></span><div><span class="Apple-style-span" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZktaZwN3-aApkdIbeTkEgS-qeUqFnRPRUtOCfKGnIKHbIhvxZx9nfp5N1SsXfIVlqteZ3BtfDlB9wekVti6XkXMZr570kxJ8SjONEunJi3Xlar3ci4edOQaSUmO-fPV-hEy2g8kmw-6BV/s320/012.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5549148887389896034" /></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i>The veggies this time around: onion, cauliflower, carrot, broccoli, zucchini, green beans (and garlic & herbs)</i></span></div></div><div style="text-align: center;"><span class="Apple-style-span" ><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhribYZDDeIZ-p6Zau_Dj6jveCsygmG94TWMr7NGiRBbyclQ71A_L-xPnbB93FxTG6GG89H7OLY-bBzMMqWY-aFDkhlgGup8XwVb2dwMlrRS3YsXpHBmjmS0uxzXzcjwieD2lNCMxOJ49Zf/s320/014.JPG" /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXGX63sjfDpk8wJ3ejd7zAAXsVPGB3Qq7PqKHbZicY8B3jlVdZaurak_KpkQQM-bpQJoH49QqdfZZCvR7AzihP4OEZjYH8J1-PZfM94CqlfBxcQHhaP2EEEgVr1ehY14QBHw8LeWwE1G4O/s320/013.JPG" /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i>Mashed Potato Time!</i></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4AhRN1SvSZQ6ykw8NuB-TFJqDvNHGKPCZxzKTb5x9M7lw4OhsgW33icksywZTvFxGYN3OXqDPl9aRsxWVIF_PGqPC5be6NoEm7wLGoET2NXBnGJpSERsDBhwesKyPtY2FOiH8ry91kjQH/s320/017.JPG" /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i>The veggie mix gets added to the mushroom gravy and put in a baking casserole dish</i></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6CgySKLkmQgPFRK2YxwN-khRylvYdfRjqDV6fHDRtK7zhnV-RyFYMuL-caaVFDbJT4qVpMYfvwqoEwapWSuZtnKZFelUbJs4KQTuEjATfXgpkv3jJ_4CaXGJX95lA5UZTipKuxhlfl36O/s320/018.JPG" /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i>The veggie mixture gets topped with the mashed potatoes and smoothed</i></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lv6Rla0MUSJ3A06iHNL6a5fM_9DTZKTuCYykte_YOiys-exAIPz7Kx_Hs6dzJQTr6HXmaa8LsMn1yZUtQ8B79USkl2zP2juB84uYDTQCg5E2p7z4J5-h8p4N84ycGLpbfs9YOVeznJUy/s320/021.JPG" /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i>Fresh parsley makes the perfect garnish (you can use paprika and/or chives, also)</i></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBoevV_rSIxZU1u1lx2sicSOrlq8cpDjPah1KbxiDilhEEhP9gpq5kp96WCwoJy5-P-e8ZlIKk-zv3KzNbwHLOA7ZLQ6y_QjeMuazI78GNKZ4z8BRrj6rN1sLAH9hgzyQJDSakPYNGJvZn/s320/020.JPG" /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSMLRKRbDBfV2s9o3ubWjmRKPKO8VJPRACpUSI6A0DDJiN7AqYQzhWpPmCSBTNo80E_vnpGR_q9kZOXdJZbtOpUM571mj4r5bjPSYEc6inkxeqYvA2k7ZNyBFK305g1YI5zOffEaSsrmr/s320/022.JPG" /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i>They weren't quite ready to eat it, so I left a note with baking instructions</i></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6c5O4QgzTELqqUaR9hpnAw5nLQj3Ymt7EKj1fZhbys9DljT7ajqlWYH0C9h5teC6jiaXFoTGFLYefxAOBW3cEq5qZYvxv00IW08JEVunbMpOMCW_5bP3IH9Qn71UD6QqRX10aGX5Wfn2N/s320/023.JPG" /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i><br /></i></span></div><div style="text-align: left;"><span class="Apple-style-span" >And not only is this a satisfying, holiday/winter-appropriate, comforting dish - it's packed with nutritional healing power:</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b>Onion</b> = lowers cholesterol, decreases catarrh (phlegm and inflammation of the nose and throat) [PP, pg. 547]</span></div><div style="text-align: left;"><span class="Apple-style-span" ><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b>Carrot</b> = strengthens the spleen-pancreas, improves liver function, eliminates putrefactive bacteria in the intestines that cause poor assimilation, alkaline-forming, rich in anti-oxidant beta-carotene/<span class="blsp-spelling-error" id="SPELLING_ERROR_1">provitamin</span> A (anti-inflammatory), contain large amounts of silicon (strengthens connective tissues and aids calcium metabolism) [PP, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">pgs</span>. 538-9]</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b>Broccoli</b> = good source of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">pantothenic</span> acid, vitamin A, vitamin C (more than citrus), sulfur, iron, B complex vitamins, and chlorophyll [PP, pg. 537]</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b>Zucchini</b> = influences the spleen-pancreas, reduces inflammation, improves <i><span class="blsp-spelling-error" id="SPELLING_ERROR_4">qi</span></i> energy circulation, alleviates pain, contains natural sugars, carbohydrates, and vitamin A, and helps edema through <i>yin</i>, cooling, diuretic properties [PP, <span class="blsp-spelling-error" id="SPELLING_ERROR_5">pgs.</span> 549-50]</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "><b>Cauliflower</b> = important in cancer prevention (member of the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">brassica</span>-genus vegetables), contains sulphur (antibiotic and antiviral characteristics), mildly stimulates liver stagnancy [PP, pg. 419]</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b>Green/String Beans</b> = strengthens the spleen-pancreas and kidneys [PP, pg. 511]</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b>Red Potatoes</b> = contain the least amount of <span class="blsp-spelling-error" id="SPELLING_ERROR_7">solanine</span> of all the nightshades (and was also cooked with salt and served with parsley, which neutralizes the effect of <span class="blsp-spelling-error" id="SPELLING_ERROR_8">solanine</span> somewhat), <span class="blsp-spelling-error" id="SPELLING_ERROR_9">tonifies</span> the spleen-pancreas and the <span class="blsp-spelling-error" id="SPELLING_ERROR_10"><i>qi</i></span> energy, neutralizes body acids/contributes to increased alkalinity, reduces inflammation, useful in building and maintaining tissues (including nerves) [PP, pg. 544]</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b>Garlic*</b> = antibiotic/antiviral/antimicrobial (even inhibits microorganisms associated with degenerative diseases - like Lyme disease, literally), eliminates toxins from the body [PP, pg. 546]</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b>Sage </b>= when paired with foods such as carrot, garlic, onion, etc. that have anti-parasitic properties, it strengthens their effect [PP, pg. 660]</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b>Thyme</b> = same as sage (above) in regard to relationship with anti-parasitic -functioning foods [PP, pg. 660]</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b>Parsley</b> = a source of remarkable nutrition (more vitamin C than citrus, one of the higher sources of vitamin A, chlorophyll, calcium, sodium, magnesium, and iron), cuts the effect of <span class="blsp-spelling-error" id="SPELLING_ERROR_12">solanine</span> when served with nightshade vegetables, dries watery <span class="blsp-spelling-error" id="SPELLING_ERROR_13">mucoid</span> conditions, benefits optic and brain nerves [PP, pg. 548]</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b>Oregano*</b> = oil of oregano is the most potent way to derive its benefits, but those benefits include antibiotic/<span class="blsp-spelling-error" id="SPELLING_ERROR_14">antifungal</span>/antimicrobial properties, aids muscular pain due to <span class="blsp-spelling-error" id="SPELLING_ERROR_15">fibromyalgia</span> and arthritis, and attacks microbes including the spirochete of Lyme disease [PP, pg. 661]</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b>Basil</b> - promotes a mental calming and focusing effect in food or teas [PP, pg. 337]</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >*Note - Oregano and garlic are the only two places in <i>Healing with Whole Foods</i> where <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Pitchford</span> directly references Lyme Disease/the Lyme spirochete.</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >And since I've gone into this much detail at this point, I might as well re-post the recipe, eh? This is not a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">mathematically</span> precise recipe - feel free to experiment with your own vegetables mixes, stocks for the gravy, seasoning preferences, etc. If you really want to be in it to win it (and you are or know a baker), you could pipe the mashed potatoes on with a star tip or something.</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><p class="MsoNormal"><b style="mso-bidi-font-weight:normal">Shepherd’s Pie______________________________________________________<o:p></o:p></b></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">4 large Yukon gold potatoes or equivalent amount in another potato<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">1/2 cup unsweetened almond milk at room temp<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">3-4 tablespoons earth balance<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">1 1/2 teaspoons salt<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">dashes of fresh black pepper to taste<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">2 tablespoons garlic powder or approx. 5 cloves of fresh diced garlic<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">fresh chives or some parsley (can be dried) for garnish on top<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">2 medium to large onions<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">olive oil<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">1 teaspoon sage<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">1 tablespoon basil<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">1 tablespoon oregano<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">1 tablespoon thyme<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">2 teaspoons thyme<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">4 large carrots, chopped<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">4 celery stalks, chopped<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">1 bag frozen peas<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">About 4-6 cups chopped mushrooms (depends on how much of a mushroom fan you are - I am, big time) for the veggie mix and the gravy<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">1 head cauliflower<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">4 small to medium zucchinis<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">4 cups vegetable broth (I used Imagine brand No Chicken Broth the second time around)<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">1/4 cup corn starch<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">1/3 cup dry white wine or cooking sherry<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">2-3 tablespoons nutritional yeast<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">Gravy: In a small bowl, mix the corn starch and vegetable broth until dissolved and set aside. Preheat a small pot and <span class="blsp-spelling-error" id="SPELLING_ERROR_19">sauté</span> a chopped onion until translucent, then add mushrooms, approx. 4 cloves of garlic or analogous amount of powder, 2 t thyme, 1 t sage, salt and pepper, then add the wine, bring to a boil, and let reduce for about 5 minutes. Add the broth/starch mixture and nutritional yeast (add more nut yeast if it's too runny), and lower heat, simmering for about 15 minutes, stirring often.<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">Veggie Mix: Chop an onion and add to a heated pan with some olive oil. Once translucent, add 1 T each of basil, oregano, thyme, and garlic. Sauté for a moment, and then add your chopped vegetables in this order: carrots, celery, peas, mushrooms, zucchini & cauliflower - you could also do green beans, kale, potato, broccoli, etc. Use your imagination and favorites. Once everything is seasoned and not overcooked (remember - it's going to bake, also), add gravy and stir until combined thoroughly.<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">Mashed Potatoes: Wash, half, and boil the potatoes in a pot of water until fork tender. Drain and give a brief initial mash, and then add the 3/4 T earth/vegan smart balance, 1 t salt, pepper, 1 T garlic powder, and 1/2 cup unsweetened almond milk, and mash until desired consistency.<o:p></o:p></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:13.5pt"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin">Method: In a large baking casserole dish, after mixing the gravy and veggie mix together, spoon the mixture into the dish, and top with the mashed potatoes (smoothed out) and a garnish of fresh chives and/or parsley. Bake at 350 for 30 to 45 minutes uncovered, let sit for a moment, and serve.</span></p></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i><br /></i></span></div><div style="text-align: left;"><span class="Apple-style-span" >Holiday Hugz,</span></div><div style="text-align: left;"><span class="Apple-style-span" >JRW</span></div><div style="text-align: center;"><span class="Apple-style-span" ><i><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2DF2FnFbrZ5aC2n3pIKHy3k3j2W7mi8qGShjBFk4KS0SeZJXhJGB1ZKHIKyignMbHJnE4uMPpNguMPPItXVLTznIalu_ZKHW8Yi-tyT9f3o9030DO0tBOa1bNE7N0LX-9ST87hspWMtdg/s320/019.JPG" /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i><br /></i></span></div>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com3tag:blogger.com,1999:blog-2481806783623451798.post-49334763142536042712010-12-07T10:11:00.000-08:002010-12-07T21:12:21.075-08:00Days 32 through 37 - Catching Up and Considering Nightshades<span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Greetings! It's been an interesting week - time to get caught up. Last Wednesday (day 31), L and V went out to dinner with some friends to an Italian restaurant they enjoy, and L had some vegetable ravioli with a buttery sauce. Earlier that day, L had some cheese with her daughter while they were at lunch, with the thought, "I'll just eat a tiny bit and see if I feel anything." Whether or not conclusions or causal relationships can be drawn, later that night, L was in extreme amounts of pain (probably the worst night since the beginning of the dietary changes), and was up for most of the night, only able to sleep after taking 2 painkillers. While this is awful, and L looked tired the next day and I really hate that she was in such pain, I think the experience did affirm for her the connection between dairy intake and the inflammatory response. Saturated fats = increased inflammation. Dense concentrations of saturated fats are found in dairy, meat, and processed sugary products. That's the main rationale behind feeding L the way we have - the fact that I'm vegan qualifies me to help to this end, it isn't the sole reason why I'm doing this. This is a mission of healing, not proselytizing.</span></span></span></span><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">The next day was Thursday, day 32, the day of the big sleepover/double feature plan. In amongst holiday errands and decorating (still yet to be completed!), I made us a simple Taco lunch that L was super into. Crispy organic corn taco shells, Amy's brand vegan organic refried black beans, guacamole, lettuce, and a little pico de gallo. L is learning to get over her aversion to legumes in general, with beans in particular leading the way. I'd like to make refried beans from scratch - I'm feeling very inspired by Latin foods in general at the moment, so I did a little extra research into the whole nightshade vegetables causing inflammatory response -thing. Turns out eggplants, tomatoes, and potatoes (the main nightshades we eat regularly) have a chemical in them called solanine, which is an alkaloid, and can trigger pain in some people, particularly those already having an inflammatory pain response in their system. However, these assumptions are primarily anecdotal as no hard research into solanine causing pain has actually been done. </span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">So I then turned to P. Pitchford (of course), and what he has to say about it. He does talk about solanine (pg 542-543); however, "both the tomato and eggplant can alleviate meat-induced liver and blood stagnancy", and that solanine can be neutralized somewhat by "baking, roasting, frying, or cooking these vegetables with salt or miso", and serve with parsley or seaweeds. When it comes to tomato particularly, there are definite healing properties with respect to the liver and detoxifying, and even though an acidic fruit, tomato, after digestion, "alkalizes the blood" (pg 545). So basically, in moderation, the nightshades won't promote too much inflammation, and can actually help tonify the liver and blood - the key is very small amounts, and cooked with salt or miso.</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">For dinner on day 32, I made a stir fry for the three of us to enjoy before we sat down for the movies. I used tempeh, onion, garlic, pineapple, carrot, celery, mushroom, snap peas, and a very small amount of bell pepper. The grain was quinoa, and the sauce I used was an organic, gluten-free, agave-sweetened teriyaki. </span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">And then the double feature didn't happen. Suffice it to say there were technical difficulties in getting the receiver (audio) to communicate with the DVD player. It was kind of a bust, but oh well! We rain checked it, and I'm sure it will happen soon. I very much look forward to it.</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Day 33/Friday we all got up and I made us some smoothies using some fresh fruit and dairy/sugar-free sorbet that was on hand in the fridge/freezer. L and V loved the smoothies - I really need to up the smoothie and juicing scene very soon. I had a train to catch to Seattle, where I was for the weekend, but before I left I made a cream of mushroom soup (they love my soups, and I've been dying to make a good cream of mushroom to show L how easy and tasty it is cream-free), and it was a big hit!</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Easy Cream of Mushroom Soup___________________________________________________</span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">1 16 oz. Imagine brand Natural Creamy Portobello Mushroom soup (it's really more of a stock)</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">2 cups white button or cremini mushrooms, sliced</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">1 large carrot, chopped</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">1 large celery stick, chopped</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">1 small onion, chopped finely</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">3 cloves garlic, chopped finely</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">2 cups unsweetened soy or almond milk</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">1/2 tablespoon nutritional yeast (or more to thicken as desired)</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">salt and pepper to taste</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">1/2 teaspoon each of basil, oregano, parsley, sage, and thyme</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">lil' bit o' olive oil</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">In a large stockpot, saute onion and garlic in a little bit of olive oil. When the onions are translucent, add the spices and let saute for a moment on medium heat, stirring well until combined. Add carrots, celery, and mushrooms, and saute until the mushroom have just given their juices/starting to soften. Then add the Imagine mushroom stock, soy or almond milk, nutritional yeast, and salt and pepper to taste. Bring to a boil, and then lower heat and simmer for 20 to 25 minutes, stirring occasionally.</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Saturday and Sunday, L and V ate leftovers from week five, as well as this cream of mushroom soup and some other snacks and veggies in the fridge (for instance, on Sunday, they made baked potatoes for lunch). I went to Seattle to visit my soul sister and Maid of Honor, Liz, who has lived there for the last 10 or so months without a visit from me yet. We had a blast (I really lik</span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">e Seattle, actually), and taking the train there and back gave me a lot of time to read, research, plan, and just think and reflect on this process so far as we approach the halfway mark soon. I've definitely learned a lot, and there is definitely a sort of healing taking place for L. The main curative dynamic at work here though, in my opinion, is merely the psychic shift from passive patient to active soldier in her rehabilitation process. I've spoken before of L "up-ing her fight", and that is perhaps the most important shift taking place - everything starts from there. Researching, selecting, organizing, preparing, and eating foods that help her body heal itself is a by-product of the decision to not just sit back and attend appointments, but to really connect to the inner drive to reclaim her life and what she can do with it and through it. I'm here to help, but I can't make anyone do anything, I can't make anyone think the way I do, and I can't make anyone like something. I can merely show, and try to embody the amazing therapeutic gains that stand to be had.</span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">I've had a lot of feedback about the recipes that we've used so far - that "it all just seems so difficult" - that it takes a lot of time and preparation to eat this way. I want to offer a reminder that part of our modern culture and value system has de-emphasized the relationship between ourselves and what we feed ourselves, and part of reclaiming our planet, our fate, our health (individ</span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">ually and as a race), means reclaiming that connection. If you are what you eat, then what better to spend money/time/energy on than what you are eating? If what you ingest are the building blocks for not just cellular regeneration and physiological sustainability, but the seeds of thought, the impetus of spirit, the underpinings of emotion and character - doesn't it seem like dinner deserves an hour or two? I know that I have the gift of time to this e</span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">nd, while many of you with families and evening responsibilities don't have this luxury - however, it deserves attention. And what better concept to pass onto your children and family members than this notion that you deserve the best nourishment you can provide.</span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">But I also want L and V to feel like they can make sensible decisions when I'm gone that are easy enough to fit into their lifestyle. So that is going to be informing my menu selections from here forward. A compromise can certainly be fashioned. Last night (day 36), I whipped together a slightly variated version of the soyrizo enchiladas I posted about early on (week one), and it took 20 minutes to prepare from start to finish (chopping and all), and baked in the oven for about 15-20, and was ready to go. Dinner in slightly over half an hour - rich in vegetal vitamins and minerals, easy on the nightshades, and of course totally vegan, organic where possible, and wheat/gluten-free. Instead of soyrizo, I used El Burrito brand meatless/vegan taco stuffing, and I seasoned everything to be SUPER mild, and went easy on the tomatoes. There is also a Trader Joe's brand of soyrizo that is gluten-free - just be aware it's pretty spicy. You can add a teeny amount of maple syrup to take the edge off. Served with a garnish of fresh cilantro and a dollop of Tofutti brand sour cream, these things were tasty. L even went so far as to call it her "favorite thing" so far.</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Tonight (day 37), I had leftovers of the enchilada filling, and they liked it so much (and V was surprisingly, even having taken some enchiladas to work for lunch, not sick of it yet), that I picked up some organic corn crispy tortillas and we had taco occasion part two, this time wit</span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">h the full on awesome enchilada filling and not just beans. I also served a side of chopped broccoli, carrots, and peas, sauteed for a couple minutes on medium high heat in sesame oil, white wine vinegar, and Bragg's - a yummy, healthy, flavorful seasoning combination for all sorts of vegetables.</span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">So, given that many of the awesome vegan alternative "meat" products are wheat/gluten-based, G has recently been trying out homemade, from scratch, vegetable/legume -based, gluten-free recipes. First, G made a chicken-like cutlet. In honor of Hanukkah, J prepared a Jewish-tradition -inspired dinner consisting of the chicken cutlet, homemade apple sauce, and potato latkes garnished with fresh chives and (Tofutti) sour cream. It was a little on the deep fried side (and therefore not something I'd necessarily make L and V right now), but it was a fun luxurious winter meal to recreate vegan/gluten-free -style:</span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcSwI1_slESAh-rNtdkMDs9STVz1i_Gi33rbO1zIZMKdRMRQmwyTP0LGBHxKjZpvfapV6yOGHxBrAsnLtJZdz_1FRHruZkI75SVO1gunarCFWtxFg-H03ehoG3jy9v8xi0G_ahiA5QDqBh/s320/003.JPG" style="text-align: center;float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 240px; " border="0" alt="" id="BLOGGER_PHOTO_ID_5548161119871387202" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGvCAz68caDI246Hh2_rzuMtzg7m6y6Vyuc8D3lQcJZsJEw0jkA0aK7XWlkwMW_S_jlvr0dovX_A-mLpzHFkZtd13gn3cFi02KxCmlzNKP1bSOGyCJ7HLhAXGjjLtpTpxK7hS0flqWs_P/s320/002.JPG" /></span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcFP58xTJAgufGaoBAUeW39gZU1ziZoGK5bIgwmUUnjMbxvCZI5JHnypbZelwhPwD7z_eDiJ0f-0CqrJFLq55jF842Grs4cZHfGBkm0jauO6eEAOEy9fItDev9sPaiyALHbgqjd5GcdAJd/s320/009.JPG" /></span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPfvE0ujbw9TFxh-sYqBqZn27HNjC6cu8DB5Cgpdk4TFCxIFip-C50GAmU-mIX9rfLqKkpzBgnXc7UZQmJS2VoUMZRZca5GX9jfVyvwze7CvywVMlppobUp9uFgZBZJDVMhPwWjr-LRCCX/s320/004.JPG" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHwNdiNgk6fEayuDdMq6Idpsy-NeKJTAqFsDko1wjEu2mFcUGCCGM8NYolG3KCGpFzFBfyNB13JS500OHD1EeJ5ktPniODDpEv0Z9WkjH-vGeYxH68RQpNKFMI-Wh9Lx-hY4_27AFwxzE/s320/005.JPG" /></span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-YBufEc0A8TBtXtkYpW_rmSgTyv8qiavBapr6U8-WzFnzRymx-5C-9edb4Tq8xOc6NJoVPV82hySFTpLV1RcuTkvR1MU41wd2wemkVMyeGV6oGdnVlFRqWu1-shWxGyE9uWciS4XE6UH/s320/007.JPG" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Here's the recipe for the "chicken" cutlets, originally from</span></span></span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span></span></span><a href="http://www.meatandeggfree.com/gluten-free-seitan.html"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">http://www.meatandeggfree.com/gluten-free-seitan.html</span></span></span></span></span></a><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">.</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></span></div><div><span class="Apple-style-span"><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: bottom; text-align: left; line-height: 1.8em; "><strong style="font-style: normal; font-weight: 700; "><span style="vertical-align: bottom; text-align: left; line-height: 1.8em; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span"></span></span></span></span></span></strong></p><span><span><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">"CHICKEN" STYLE GLUTEN-FREE SEITAN FILLETS / SCHNITZELS</span></span></b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">__________________________________ </span></span></span></span></span></span></span></div><div><span class="Apple-style-span"><span><span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></span></span></span></div><div><span class="Apple-style-span"><span><span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Wet Group:<br />½ cup cooked canned rinsed, drained and mashed cannellini beans<br />3 Tbsp stewed apple or mashed cooked parsnip.<br />5 Tbsp grated onion plus any juice (6cm diameter one) or grated celery / florence fennel<br />2 Tbsp oil<br />1 Tbsp light soy sauce Tamari, Dr Braggs<br />1 tsp golden syrup or maple syrup<br />fresh herbs - 3 tsp chopped sage, 2 tsp thyme and 1 tsp rosemary<br /><br />Dry group:<br />½ cup rice flour<br />⅓ cup chickpea flour/ channa/ besan<br />1 Tbsp pea flour<br />1 tsp maize starch<br />½ tsp mung bean gram/flour (optional but desirable)<br />2 Tbsp nutritional yeast<br />1½ Tbsp chicken style stock granules (I use Massel's, an Australian product)<br />¼ tsp dried chilli flakes (opt)<br />8 grinds fresh black pepper </span></span></span></span></span></span></span></div><div><span class="Apple-style-span"><span><span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></span></span></span></div><div><span class="Apple-style-span"><span><span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Place the wet ingredients in a large bowl as you measure them out. Sit a sieve over the bowl of wet ingredients. Into it place the dry ingredients as you measure them out. Shake or rub the dry ingredients onto the wet ingredients. Stir in with a spatula until well combined. Stand for 10 minutes. Only add 1 - 1½ Tbsp onion juice if you feel the mixture is too stiff (some brands of "flours" soak up liquids more than others). Meanwhile prepare baking paper by cutting 12 x 15cm (6 inch) squares in which to form the schnitzels/fillets. Pour a few inches of water into a saucepan and set a steamer pan on top. Bring water to the boil. Divide the mixture into 6 portions and place a portion in the middle of a square of baking paper and shape in an oval about 1cm thick. Cover with a sheet of baking paper and lightly press. Place in the base of a steamer. Repeat with rest of mixture overlapping them in the steamer if necessary. Cover with lid and steam for 35 minutes. Remove schnitzels from steamer and stand for 5 - 10 minutes before removing paper wrapper. Place on a wire cake rake to air dry.<br />Makes 6 fillets or schnitzels.<br /><br />Schnitzel Coating:<br />3 Tbsp pea flour<br />6 Tbsp water<br />fresh G-F breadcrumbs<br /><br />1. In a shallow dish combine the pea flour and water until it is free of lumps.<br />2. Place the breadcrumbs in another shallow dish.<br />3. Dip the schnitzel into the pea flour mixture and then into the breadcrumbs pressing them in well.<br />4. Sauté in a small amount of oil until nicely golden.<br /><br />Serve with a mango, apricot or tamarillo chutney.</span></span></span></span></span></span></span></div><div><span class="Apple-style-span"><span><span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br />This recipe is super interesting, and I can't wait to try it for L and V soon. There were leftovers that we froze - and the cutlets turned out perhaps even better after having a couple days in the freezer. In their second incarnation, J made mashed potatoes with homemade brown gravy and a side of broccoli/carrots/peas (like I did for L tonight - with the sesame oil/Bragg's/white vinegar combo), with the gravy ladled over the breaded, fried cutlets. Delish! Such a down home, satisfying, vegan gluten-free meal. Comfort food indeed. </span></span></span></span></span></span></span></div><div><span class="Apple-style-span"><span><span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br />G made gluten-free seitan "pork" chops tonight, and we're freezing them and will make them for dinner soon. I'll report back immediately as to what these ones are like. More homemade apple sauce may be on the horizon. Meat-free, dairy-free, egg-free, gluten-free pork chops and apple sauce from scratch, anyone? Crazy sauce. I never thought I would be taking it to this level. And so far I've only watched/assisted, so fingers crossed for when I take it into L's kitchen!</span></span></span></span></span></span></span></div><div><span class="Apple-style-span"><span><span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></span></span></span></div><div><span class="Apple-style-span"><span><span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Here's the recipe for latkes - from VegNew's website's recipe library: </span></span></span></span></span></span></span><a href="http://hosted.verticalresponse.com/211087/5971b2bb10/379000935/aeb60b95ea/"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">http://hosted.verticalresponse.com/211087/5971b2bb10/379000935/aeb60b95ea/</span></span></a></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><b>Vegan Latkes___________________________________________</b></span></span></div><div><strong><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">What You Need</span></span></strong><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><b>:</b><br /><br />1-1/2 pounds russet potatoes, peeled and grated<br />1 small yellow onion, peeled and grated<br />1 tablespoon fresh parsley, minced<br />1/4 cup all-purpose flour<br />1/2 teaspoon baking powder<br />1 teaspoon salt<br />1/4 teaspoon freshly ground black pepper<br />Canola oil, for frying<br /><br /><strong>What You Do:</strong><br /><br />1. In a colander set over a large bowl, place potatoes. Using your hands, squeeze out the excess liquid from the potatoes. Pour off the liquid and place potatoes in the bowl. Add onion to potatoes along with parsley, flour, baking powder, salt, and pepper, and mix well.<br /><br />2. Preheat oven to 275 degrees. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it before gently placing it in the hot oil. Make three or four more potato pancakes this way, and add to skillet without crowding pan. Fry until golden brown on both sides, turning once, about 8 minutes total.<br /><br />3. Repeat with remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain, then transfer to an ovenproof platter and keep warm in the oven until all pancakes are cooked.<span class="Apple-style-span"> </span></span></span></div><div><span class="Apple-style-span"><span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span"></span></span></span></span></span></span><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: bottom; text-align: left; line-height: 1.8em; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span"></span></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: bottom; text-align: left; "><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: bottom; text-align: left; "><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Okay dear ones, I wish you all a peaceful and blessed holiday evening. A huge recipe catch-up is forthcoming and (finally) J's famous chili secrets are going to be revealed.</span></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: bottom; text-align: left; "><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: bottom; text-align: left; "><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Shalom,</span></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: bottom; text-align: left; "><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">JRW</span></span></span></span></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: bottom; "><span class="Apple-style-span" style="font-size: small; "><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOQ7uDoXu1b2RebGEo2HqsV-U-7-XuJuTr32c9WhSzhPYrkqfzWuGaQVhuepTabR8UV3CvB9SG4L7YwFCfkPbGCkJLtoBTJv70OYHYMhsq9YoNBOj8AWE92QoNYeXtR7JtXzWXKqQLzX7/s320/010.JPG" /></span></span></p><span class="Apple-style-span"></span></span></div>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com2tag:blogger.com,1999:blog-2481806783623451798.post-74005789232929977082010-11-29T19:46:00.000-08:002010-12-01T16:26:21.449-08:00Days 23 thru 31 aka Thanksgiving and Regaining Momentum<span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small; ">Holiday Greetings! I hope everyone had a gorgeous Thanksgiving, full of love and gratitude. The G/J/Me Household Thanksgiving 2010 Vegan-O-Rama was pretty ridiculously awesome. It was absurd. And wonderful. I want to share about our meal, and then a little about L and V's meal, and get caught up on the process to date. First, let me just walk you through our menu [which was, of course, 100% vegan, organic wherever possible (mostly organic), and the only things containing wheat/gluten were the proteins (<span class="blsp-spelling-error" id="SPELLING_ERROR_0">tofurkey</span>, field roast, etc.)]:</span></span><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small; "><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small; ">The eating began with a fresh <span class="blsp-spelling-error" id="SPELLING_ERROR_1">crudite</span> spread of sliced vegetables and ranch, with hot artichoke spinach dip on toasted baguette, and an assortment of gluten-free crackers to enjoy the mushroom pate and two new cashew cheeses of G's original recipe - a green herb-crusted derby cheese and a sharp smoky cheddar. To top off this amazing <span class="blsp-spelling-error" id="SPELLING_ERROR_2">hors</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">d'oeuvres</span> spread, G created mini cheddar quiches with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">caramelized</span> shallots and home-smoked <span class="blsp-spelling-error" id="SPELLING_ERROR_5">tempeh</span>.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small; "><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small; ">Salads and sides included wild rice pilaf; a fresh green salad with cranberry, walnut, and apple; orange fennel salad; <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">caramelized</span> yams; <span class="blsp-spelling-error" id="SPELLING_ERROR_7">brussel</span> sprouts; garlic mashed potatoes; gluten-free stuffing/dressing with home-made gravy from scratch; roasted root vegetables with pomegranate seeds; green bean casserole in a cashew-mushroom cream sauce with fried shallots and gluten-free bread crumb topping; corn; and two kinds of cranberry dressing (traditional and pear cranberry chutney).</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small; "><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small; ">The main dishes/proteins in our feast were <span class="blsp-spelling-error" id="SPELLING_ERROR_8">tofurkey</span>, field roast, and cranberry celebration roast.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small; "><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small; ">J's talent in the kitchen always amazes me, but on this day (and the day before, for that matter) he truly astounded me with his thoughtfulness, attitude, skills, and planning. The execution of this meal was pretty righteous, and everyone chipped in for something or another - whether it was me doing the green bean casserole early to get it out of the way, or Max and other friends peeling and boiling potatoes.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small; "><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small; ">Natalie, our go-to bartender lovely, was in prime form. The cocktail list for the day went as follows: spiced cider with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">honey crisp</span> apples and anise stars (with and without whiskey/rum); fresh pressed/mulled cranberry with lime, local vodka, and natural tonic; and tangerine- and cucumber- infused vodka martinis.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small; "><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small; ">G's dessert line-up was absolutely delectable and creative: traditional pumpkin pie, maple bourbon pecan pie, cranberry tarts with whipped cream, pear-cranberry sorbet, peanut butter rice crispy treats with chocolate <span class="blsp-spelling-error" id="SPELLING_ERROR_10">ganache</span> topping, and pumpkin chocolate swirl cheesecake bars. All vegan, mostly organic, pure love. And a supreme pleasure, which I am still grateful for, to enjoy.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small; "><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small; ">A photo collage:</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLypgjIkx9JLqTCIylapWN8JEYXNBIJH70oYy2WAmOFUB8FycL-YUAg6EqlCnZDL1jjHAMo95PPkUyRHV2Ru04PyeoghGL1kP-EU5U3qoAh_thEM3nRB4SXj2LvCIkg56ayxPSvkb-mfn/s1600/cheese+spread.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLypgjIkx9JLqTCIylapWN8JEYXNBIJH70oYy2WAmOFUB8FycL-YUAg6EqlCnZDL1jjHAMo95PPkUyRHV2Ru04PyeoghGL1kP-EU5U3qoAh_thEM3nRB4SXj2LvCIkg56ayxPSvkb-mfn/s320/cheese+spread.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5545846229946093090" /></a><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQ7KfeXI2_VqADrLKeHQocXIuvkoFwzsXKC5qPMPLyfBBYBMW0Fb1NK1l88-SOiILehAgSedx7JAGmwiGscUwrxP_v7KJHsWu_aNixVsFz4o3aw3h1x1bpBvG_MP7jZuG8if7GpmCIUgB/s1600/crudite.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQ7KfeXI2_VqADrLKeHQocXIuvkoFwzsXKC5qPMPLyfBBYBMW0Fb1NK1l88-SOiILehAgSedx7JAGmwiGscUwrxP_v7KJHsWu_aNixVsFz4o3aw3h1x1bpBvG_MP7jZuG8if7GpmCIUgB/s320/crudite.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5545846091188358738" /></a><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_MYbns06RSHdEgFsEANbsj_HRDcv2wqlYNbXnZxpcptsIQoxVNbANKCBBP5hKD56V7pOcrtYg8KUKL79jp5vtGjW2JOSAuhJUPNUBWMI1xmqNMtgDLafvG5hs7pLqlxlWRwxWadCcmIKk/s1600/dessert.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_MYbns06RSHdEgFsEANbsj_HRDcv2wqlYNbXnZxpcptsIQoxVNbANKCBBP5hKD56V7pOcrtYg8KUKL79jp5vtGjW2JOSAuhJUPNUBWMI1xmqNMtgDLafvG5hs7pLqlxlWRwxWadCcmIKk/s320/dessert.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5545846078744115538" /></a><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUp6BVZcG5IxxHQ3TKeCnQGhT1aN0eTRljkNqdO_P1uE_aiWr9quHURvRM5imQI63wi7G8cfxpjq7quv3HfNlbLKMMl9aXGNrc2clOUV7K9B0fJW9EKD0wplLyXE7Jifl2uZ-8c8C-bQN/s1600/dinner+spread.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUp6BVZcG5IxxHQ3TKeCnQGhT1aN0eTRljkNqdO_P1uE_aiWr9quHURvRM5imQI63wi7G8cfxpjq7quv3HfNlbLKMMl9aXGNrc2clOUV7K9B0fJW9EKD0wplLyXE7Jifl2uZ-8c8C-bQN/s320/dinner+spread.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5545846071539399618" /></a><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheSCXcqDsp6GtU9EM5G-MggIjF6x9pUNkSSPUu9BwYPV6BB4ylv8-VA_2unGVjx97IRNw9nb5mvOOx2_kq2C_SQaedBqEMHA8Zs52vNgPIg_sj_vWWTCB6-XaADcSirMp1-nzZJblHwmXJ/s1600/mini+quiche.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheSCXcqDsp6GtU9EM5G-MggIjF6x9pUNkSSPUu9BwYPV6BB4ylv8-VA_2unGVjx97IRNw9nb5mvOOx2_kq2C_SQaedBqEMHA8Zs52vNgPIg_sj_vWWTCB6-XaADcSirMp1-nzZJblHwmXJ/s320/mini+quiche.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5545846065585644066" /></a><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-Y6LGCGqfWA3jg7U26CwAV2mwHaHxo1TtJ8jKJW0-0eVmkdsF69Vy_09hJ4ZxBsFw4xpbib0nYV25NpscN7LCrUmp3MWxntZKc5WVBg_8GdlCEbsTj6Ksns6PGy8TDXTxanq0LiOavot/s1600/pecan+pie+and+tarts.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-Y6LGCGqfWA3jg7U26CwAV2mwHaHxo1TtJ8jKJW0-0eVmkdsF69Vy_09hJ4ZxBsFw4xpbib0nYV25NpscN7LCrUmp3MWxntZKc5WVBg_8GdlCEbsTj6Ksns6PGy8TDXTxanq0LiOavot/s320/pecan+pie+and+tarts.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5545846064588113250" /></a><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCsag2Y_cLtd4YHbXfq2LFvd3pcS_J16V_b_5foaDPIslnC6ia3d9CYf80N_P81Biu8Mh4tQUTj-YXB3ta9LVxLQ6xn8cgbuurFXq5vKb_X-uczfF_b2WhSlUxB2Pm40kq5ZGUw4od0z2/s1600/sides.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCsag2Y_cLtd4YHbXfq2LFvd3pcS_J16V_b_5foaDPIslnC6ia3d9CYf80N_P81Biu8Mh4tQUTj-YXB3ta9LVxLQ6xn8cgbuurFXq5vKb_X-uczfF_b2WhSlUxB2Pm40kq5ZGUw4od0z2/s320/sides.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5545845720239592354" /></a><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKprg7jDWPdp2xlh3rC6Kh08JFMNWTTGVmW1QANd_3eSh1-1ePpm6PA1Xyo_gGlrz4cXP9bR461BcE1Ot_-xb0vF02yNGWCPMZYMlWlLHE7stQG6jDNNfk0a5wd8av-zlAtZ1SIcfhl9Fi/s1600/sorbet.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 240px; height: 320px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKprg7jDWPdp2xlh3rC6Kh08JFMNWTTGVmW1QANd_3eSh1-1ePpm6PA1Xyo_gGlrz4cXP9bR461BcE1Ot_-xb0vF02yNGWCPMZYMlWlLHE7stQG6jDNNfk0a5wd8av-zlAtZ1SIcfhl9Fi/s320/sorbet.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5545845705500538770" /></a><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWwilW9TjlTO3qLotgkFQCbziBM3o3jvRUEs1Uvvh7vanMrtVAflbdiNr7aZR1fx5bpA5ph3nphAjeG0DcY6wDK-Ne6Q11mBAqVcfjyCQ3cLczfSRfV9kNhkTKVeMlzq2zIpwmHsOdkS4/s1600/spiced+cider.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWwilW9TjlTO3qLotgkFQCbziBM3o3jvRUEs1Uvvh7vanMrtVAflbdiNr7aZR1fx5bpA5ph3nphAjeG0DcY6wDK-Ne6Q11mBAqVcfjyCQ3cLczfSRfV9kNhkTKVeMlzq2zIpwmHsOdkS4/s320/spiced+cider.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5545845702078649010" /></a><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxDI59yvrSUBRNDtSUv5UsruI_ZafEYP6Xd2WhX6P0qk6FMK_fiauJqiaBF43kdaaQtam6jfcv_3Rkd8i6D52V623iAdx43Mm41t9Nf4rAgBd3N86fkH_KzlsnptCdRrlYt1U1iA_G0In/s1600/tarts.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxDI59yvrSUBRNDtSUv5UsruI_ZafEYP6Xd2WhX6P0qk6FMK_fiauJqiaBF43kdaaQtam6jfcv_3Rkd8i6D52V623iAdx43Mm41t9Nf4rAgBd3N86fkH_KzlsnptCdRrlYt1U1iA_G0In/s320/tarts.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5545845693141665170" /></a><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13hT5IrILE-eSnZwYMFxO9ePyj-r9Q8ce8Z2puzW2nHeszEx6SJM4nsr3Wib0_PuzYZ1ItfEBiaWwWZQZjBJ_79N83CupTX4SZLY4CwZpyx-pTNWWEo3MddsEjEohVTEmLSbKx3rrxGbN/s1600/tarts+2.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13hT5IrILE-eSnZwYMFxO9ePyj-r9Q8ce8Z2puzW2nHeszEx6SJM4nsr3Wib0_PuzYZ1ItfEBiaWwWZQZjBJ_79N83CupTX4SZLY4CwZpyx-pTNWWEo3MddsEjEohVTEmLSbKx3rrxGbN/s320/tarts+2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5545845693249915170" /></a><div style="text-align: left;"><br /></div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"></span></span><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">L really wanted to try and strike a balance between what she's learning with me and been eating the past month, and what her and her family are used to - what the meaningful rituals are food-wise versus what's flexible and where the opportunities were to make things the "new" way. Turkey was still on the table, but an attempt was made to decrease the amount of dairy and wheat in the meal, and when there was no alternative, L enjoyed things in very small amounts. </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">They ate leftovers through the weekend, and on Monday/day 30, L had a friend over for lunch, and requested the raw kale pilaf be prepared again. This was enjoyed also for dinner with a pasta dish (below) and for lunch I brought over a few leftover cashew cheeses (the green <span class="blsp-spelling-error" id="SPELLING_ERROR_11">herbed</span> and the smoky cheddar), which L and her friend heartily enjoyed along with a fruit spread and some cups of tea and good catching up.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">As far as L's healing process - it continues. L went eight hours last weekend without a dose of her nerve painkiller, which is considerable. Weight loss hovers around the same, which is great considering the birthday trip/Thanksgiving combination that was last week. L continues to be focused and driven, much less passive than in the beginning. She purchased a step and a <span class="blsp-spelling-error" id="SPELLING_ERROR_12">bosu</span> ball and is increasing the focus in her physical rehabilitation - really honing in on strengthening her ankles. She speaks intently on walking without braces in the future. She is starting to increase her water consumption - I would love her to get up to 140 oz. or so a day at least to help her body and liver flush her system. Her favorite things so far have been the <span class="blsp-spelling-error" id="SPELLING_ERROR_13">herbed</span> squash, raw kale pilaf, <span class="blsp-spelling-error" id="SPELLING_ERROR_14">tofutti</span> cream cheese (a little on the processed side, but a great cheese alternative), Rudy's brand gluten-free bagels (contain egg whites), <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">fettuccine</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_16">alfredo</span>, G's homemade cashew cheeses, and green tea sweetened with peach or pineapple juice. We talk all the time about the spiritual aspect of this healing journey, and prayer is the closing for many of our days together. Monday we decorated the house for Christmas, and it was a blessing to see L so excited and festive, and also to hear many of her family histories and holiday anecdotes. The personal relationship between L and I has really deepened, I am now identified as "another daughter", and I even took Max over to their house when he was in town for Thanksgiving (it was so fabulous to spend the holiday together!) so L could "approve". It was lovely time spent.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Tomorrow, I am going to spend the night at L and V's house - both to have our movie night aforementioned (double feature: "What the Bleep Do We Know?", and "Food Inc."), and to give G and J a little post-Thanksgiving, post-house-full-of-people, quiet evening alone with the animals in their home. Here's the recipe for the easy pasta I made on Monday, featuring soy curls (in the bulk section at Whole Foods) - basically, dehydrated textured gluten-free soy protein. They absorb the taste of whatever you cook them in, after you re-hydrate them. They can be chopped down - for this recipe, I left them as-is - about 1-2" thin, curly strands.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><b>Easy Pasta Dinner_____________________________________________________________</b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 package gluten-free brown rice noodles</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 jar marinara sauce</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">2 cups of re-hydrated soy curls</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 carrot, chopped</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 celery stick, chopped</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">2 cups mushrooms (I used <span class="blsp-spelling-error" id="SPELLING_ERROR_17">cremini</span>), chopped</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 onion, chopped</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">3 cloves of garlic, finely minced</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1-2 cups broccoli, chopped</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 teaspoon parsley</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 teaspoon thyme</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 teaspoon salt</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 teaspoon pepper</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 teaspoon oregano</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 teaspoon basil</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">olive oil</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Heat a dab of olive oil in a pan, then saute onion and garlic until onion is translucent. Add a 1/2 teaspoon of each of the herbs, and then saute in this order: mushroom, carrot, celery, broccoli. When the broccoli is slightly tender, add the jar of sauce, stir to combine, and set aside. While you are doing the veggies, cook the noodles as instructed, taking heed not to overcook (rice noodles especially need a cold bath when they're done and not to stand for too long or they'll just end up one congealed giant noodle mess). In a pan, heat a small amount of oil and add the soy curls and the remaining 1/2 teaspoon of each of the above herbs. Fry on medium high heat until soy curls are crispy, well-seasoned, and light to dark golden brown in places. Add the soy curls, sauce, and noodles together to serve, but store separately in the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">refrigerator</span> if you have leftovers.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Here we go month two!</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">May what you feed yourself continue to inspire and edify you and your purpose,</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="blsp-spelling-error" id="SPELLING_ERROR_19">JRW</span></span></span></div>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com0tag:blogger.com,1999:blog-2481806783623451798.post-5801261678516140452010-11-22T19:01:00.000-08:002010-11-22T19:57:29.601-08:00Days 18/19/20/21/22<div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Pre-Thanksgiving Greetings! More than time for a little catch up. Days 18 through 20 L and V were on their trip for V's birthday, and took the salads I had prepared and L did her best to find healthy solutions along the way. It's a little untimely that the 90 day mission is happening over the holiday season - I have to own a little frustration at the fact that I feel we're losing a little traction due to holiday festivities and trips (mine, too - there's no blame here) and the fact that we can't expect L and V to turn their entire ritual traditions upside down. L is doing her best (and that's all anyone can ever ask, right?) to slip in the righteous alternatives where she can. At any rate, we're all doing the best we can (G/J and I are "hosting" a pretty epic Thanksgiving gathering of sorts) on all fronts to maintain healthful decisions given the hectic pace of the next week.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" ><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >When L and V got home on Saturday/Day 20, I was in the middle of making a soup using up some veggies in the fridge. I knew the Thanksgiving fridge was going to need some room (L and V are having 6+ people), and I wanted something hot simmering on the stove when they got home. I've kept and froze a lot of my vegetable scraps over the weeks, and made a homemade vegetable stock. It was awesome, and so fresh, and super easy - if you don't compost, start freezing your carrot, celery, potato, turnip, onion, garlic, etc. scraps and saute them briefly so they release their flavor (you can use some herbs if you want, or some fresh herbs in a soup sock), and then fill the pot with water and bring to a boil, then simmer for about 45 minutes, then use a mesh strainer and voila! Brilliant. I had mad turnip scraps from the Autumn Lasagna, and the stock had a really nice earthy root vegetable thing going on. The soup I made was a sort of variation on my week one minestrone, using brown basmati rice instead of noodles and adding some zucchini and random things I found in the veggie drawer.<br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" ><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >On Day 21/Sunday, we had a surprise birthday gathering of L and V's family and friends, and it was a blast! G baked organic/vegan/gluten-free hummingbird cake cupcakes (crushed pineapple and banana in the cake, cream cheese frosting, and a walnut garnish...quite possibly the tastiest thing I've ever had and a total front-runner in consideration for wedding cake ideas) and J made vegan ranch dip and a gorgeous mushroom pate (gluten-free crackers of varying type and a fresh crudite vegetable platter completed the spread). You need to eat these things. They are amazing. Here you go:</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" ><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><p class="MsoNormal"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >J's Ranch Dip</span></span></b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >_____________________________________________________________________________<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 cup vegan mayo (Vegannaise brand)<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 cup vegan sour cream (Tofutti brand)<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 tbsp white vinegar<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 tbsp finely chopped green onions<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >¼ tsp onion powder<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >2 tsp minced parsley<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >¼ tsp garlic<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >¼ tsp paprika<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1/8 tsp cayenne<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >¼ tsp salt<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >¼ tsp black pepper<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Mix all ingredients in a food processor until smoothly combined throughout. Store refrigerated. This stuff is amazingly ranch-y. <o:p></o:p></span></span></p><p class="MsoNormal"></p><p class="MsoNormal"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Porcini-and-Pecan Pate__________________________________________________________________<o:p></o:p></span></span></b></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >2 medium Portobello mushrooms, stemmed (1/2 pound is what the recipe calls for)<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 cup pecans<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >½ cup dried porcini mushrooms<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 cup boiling water<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >2 tablespoons tamari<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >2 tablespoon extra-virgin olive oil<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >½ tablespoon nutritional yeast<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >½ teaspoon fresh lemon juice<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 teaspoon chopped rosemary<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 teaspoon light miso<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >2 dry-packed sun-dried tomato halves<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Salt<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Crackers or toasted baguette slices, for serving<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpFirst" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span><span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1.<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span><!--[endif]--><span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" > </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Put the pecans in a bowl and cover with cold water.<span> </span>Let stand for one hour.<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span><span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >2.<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span><!--[endif]--><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Meanwhile, in a small heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes.<span> </span>Rub the porcini to remove grit; transfer them to a small bowl.<span> </span>Reserve the soaking liquid.<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span><span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >3.<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span><!--[endif]--><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Cut the Portobello caps in half and, with a sharp paring knife, trim off the dark gills on the underside of each one.<span> </span>Slice the caps into ¼-inch-thick pieces.<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span><span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >4.<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span><!--[endif]--><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >In a bowl, whisk together the tamari, olive oil, nutritional yeast, lemon juice, rosemary and miso.<span> </span>Add the sliced portobellos and toss to coat thoroughly.<span> </span>Let stand for 15 minutes, tossing occasionally.<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span><span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >5.<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span><!--[endif]--><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >In a small saucepan, combine the soaked porcini and sun-dried tomatoes.<span> </span>Slowly pour in the porcini soaking liquid, stopping before you reach the grit at the bottom.<span> </span>Bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minutes.<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span><span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >6.<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span><!--[endif]--><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Drain the pecans and transfer them to a food processor.<span> </span>With a slotted spoon, transfer the marinated portobellos, porcini, and tomatoes to the processor:<span> </span>puree to a coarse paste, adding about ¼ cup of the porcini liquid if the mixture is too thick.<span> </span>Season lightly with salt.<o:p></o:p></span></span></p> <p class="MsoListParagraphCxSpLast" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span><span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >7.<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span><!--[endif]--><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Transfer the pate to a crock and serve with toasted baguette rounds.<span> </span>The pate can be refrigerated for up to 2 days.<span> </span>Serve lightly chilled or at room temperature.<o:p></o:p></span></span></p> <p class="MsoNormal" align="right" style="text-align:right"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >From Chef Sean Baker of Gather Restaurant in Berkeley:<span> </span></span></span></span><a href="http://www.foodandwine.com/recipes/porcini-and-pecan-pate"><span style="line-height: 115%; color: blue; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >http://www.foodandwine.com/recipes/porcini-and-pecan-pate</span></span></span></a><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" ><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >At some point in the not-too-distant future, G is going to (taDAH!) guest post on sauces. Hooray! Vegan, gluten-free sauces from scratch - barbeque, teriyaki, garlic butter for garlic bread...that will be a not-to-be-missed post. I'm super excited.</span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Here's a couple things a little on the spicy/acidic side as far as L/V goes, but that J has been creating in the kitchen and experimenting with (remember - he has his own burgeoning gluten-free path), and that I feel compelled to share because they are amazingly tasty and some really fun, fresh, and seasonal flavors:</span></span></p><p class="MsoNormal"></p><p class="MsoNormal"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Yam Enchiladas with Pomegranate Mole Sauce______________________________________________<o:p></o:p></span></span></b></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >3 large yams<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 medium-size yellow onion, chopped<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >4 cloves garlic, chopped<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >½ tablespoon coriander (powdered, not seeds, as the recipe suggests, and only ½)<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >¾ tablespoon cumin (crushed, not seeds, as the recipe suggests, and only ¾)<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 chopped jalapeno, for extra-spicy version<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 tablespoon cocoa powder<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 tablespoon chili powder<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >2 teaspoons organic brown sugar (not just one)<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >2 tablespoons dried oregano<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 14-oz. can crushed tomatoes<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Seeds and juice from 1 pomegranate<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 tablespoon heated corn oil (optional)<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 can black beans, drained and rinsed (added to the recipe)<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >4 large corn tortillas<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >½ cup daiya mozzarella “cheese”, shredded (added to the recipe)<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Preheat the oven to 350.<span> </span>Bake the yams until soft (45 minutes to an hour).<span> </span>Do not turn off the oven when the yams are removed.<span> </span>Meanwhile, sauté the onion in a large skillet over medium heat until transparent.<span> </span>Add the garlic, cumin, and coriander, and continue to sauté for 5 minutes (adding the chopped jalapeno for the extra-spicy version).<span> </span>Add the cocoa, chili powder, brown sugar, and oregano, and cook for another 5 minutes.<span> </span>Add the tomatoes and the pomegranate seeds and juice.<span> </span>Pour the mixture into a food processor and puree (an added step to the recipe – who wants chunky sauce?) then return to the pan and simmer for at least 20 more minutes, adding water as necessary to create a medium-thick sauce.<span> </span>Slice the yams in half, scoop out the cooked yam from its skins, and place in a warm bowl.<span> </span>Mix in the black beans.<span> </span>Dip the tortillas in the hot corn oil (or wrap in foil in a warm oven) until limp.<span> </span>Fill each tortilla with the cooked yam/bean mixture and roll into an enchilada shape.<span> </span>Cover the bottom of a 9 x 11 inch baking dish with enough of the sauce to coat the bottom of the pan.<span> </span>Place in the baking pan and cover with the remaining sauce and a sprinkle of daiya mozzarella shreds.<span> </span>Raise the oven temperature to 375 degrees.<span> </span>Bake the enchiladas for 10 to 15 minutes. (J baked them for more like 30-35).<o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: right;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Based on a recipe in "The Gluten-Free Vegan" by Susan O'Brien, pg.107</span></span></p><p></p><p></p></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><p class="MsoNormal"><b><span class="Apple-style-span" style="font-weight: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qAGmx5brQWIhZAVhUUK_RKaCzPS1YAJgveDbyiDkbmAO9KZvdRFii42o7tlDmzBAZdHsxwMWvyf-CDTP9wqblAwCXvqQIzkUlZAclzHMDSOXksQtzQt7OWJNV2Lzf1hY0pV26mkBZ7ST/s1600/004.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qAGmx5brQWIhZAVhUUK_RKaCzPS1YAJgveDbyiDkbmAO9KZvdRFii42o7tlDmzBAZdHsxwMWvyf-CDTP9wqblAwCXvqQIzkUlZAclzHMDSOXksQtzQt7OWJNV2Lzf1hY0pV26mkBZ7ST/s320/004.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542588163543930146" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" ><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WLtpZsohSowLkjK0ZDEzPaQFwttcHVuFL2zKJ3T74k7PCfpzqtaCBH1ukcSU_DkUOAZzf99AnWLNMn_w17tmmjLTar1fSgdn5Suxih9MV0SxykP97KvFxlrKPMqoxpRoaqZodGAmeF8T/s1600/003.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WLtpZsohSowLkjK0ZDEzPaQFwttcHVuFL2zKJ3T74k7PCfpzqtaCBH1ukcSU_DkUOAZzf99AnWLNMn_w17tmmjLTar1fSgdn5Suxih9MV0SxykP97KvFxlrKPMqoxpRoaqZodGAmeF8T/s320/003.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542588158658482002" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxd4sclmHGhgzcEb7YrfGR9sRAIcdPebkoYkgvtXeq3lbW0nFsjWTVCahLnC_XsI2tZywJXEFGFY8DI9VaJOv949QLAbtehOEIBw18JjERpeuuUfbTIAAbHwJlig900LVDv-wLHrK9lzCM/s1600/002.JPG"></a></span></span></span></b></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxd4sclmHGhgzcEb7YrfGR9sRAIcdPebkoYkgvtXeq3lbW0nFsjWTVCahLnC_XsI2tZywJXEFGFY8DI9VaJOv949QLAbtehOEIBw18JjERpeuuUfbTIAAbHwJlig900LVDv-wLHrK9lzCM/s1600/002.JPG" style="font-weight: normal; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxd4sclmHGhgzcEb7YrfGR9sRAIcdPebkoYkgvtXeq3lbW0nFsjWTVCahLnC_XsI2tZywJXEFGFY8DI9VaJOv949QLAbtehOEIBw18JjERpeuuUfbTIAAbHwJlig900LVDv-wLHrK9lzCM/s320/002.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542588151907879938" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " /></a></p><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >The side is a raw kale salad with avocado.</span></span></b></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzC6wUkCC5c7LoxiG3H-b_qA5srQyZsk_SM-_-X_QHcq-z3xOBiaJPwlaGEhsQvnlaCmNnPlY8J3nk07lXOLOuqbF5X9sUVNVopnqa_sNoFvsCX_645kj7oUZgwtZTg7i53jG6OzWXSiAq/s1600/001.JPG" style="font-weight: normal; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzC6wUkCC5c7LoxiG3H-b_qA5srQyZsk_SM-_-X_QHcq-z3xOBiaJPwlaGEhsQvnlaCmNnPlY8J3nk07lXOLOuqbF5X9sUVNVopnqa_sNoFvsCX_645kj7oUZgwtZTg7i53jG6OzWXSiAq/s320/001.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542588144938220322" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><p></p><p class="MsoNormal" style="text-align: center; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >A pomegranate massacre!</span></span></p><p class="MsoNormal"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Tomato and Red Lentil Dhal</span></span></b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >______________________________________________________________<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >4 oz./100 g tomatoes, skinned and chopped<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >4 oz./100 g red lentils<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 onion, peeled and finely chopped<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >2 garlic cloves, crushed<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 tablespoon vegetable oil<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 teaspoon black mustard seed<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 teaspoon ground cumin<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >½ teaspoon paprika<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Pinch of chili powder<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Black pepper<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 dessertspoon tomato puree<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >15 fl oz./450 ml water<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Soak the lentils in water for 30 minutes.<span> </span>Heat the oil in a pan and gently fry the onions and garlic until softened.<span> </span>Add the mustard seed, cumin, paprika and chili powder and fry for 30 seconds, then add the tomatoes and cook until pulpy.<span> </span>Dissolve the tomato puree in the water and add to the pan together with the drained lentils.<span> </span>Season with black pepper and stir well.<span> </span>Bring to a boil, cover and simmer for about 30 minutes, stirring occasionally, until the lentils are soft and the mixture thickens.<o:p></o:p></span></span></p> <p class="MsoNormal" align="right" style="text-align: right; "><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >From “A Vegan Taste of India” by Linda Majzlik, pg. 36</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" ><o:p></o:p></span></span></p> <p class="MsoNormal"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Spiced Millet and Spinach</span></span></b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >________________________________________________________________<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Millet layer:<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >8 oz./225 g millet<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >8 oz./225 g carrot, scraped and grated<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >2 tablespoons vegetable oil<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 rounded teaspoon yellow mustard seed<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 rounded teaspoon cumin seed<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >½ teaspoon turmeric<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >20 fl oz./600 ml water<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Spinach layer:<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 lb./450 g fresh spinach<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >8 oz./225 g courgette, chopped (zucchini)<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >8 oz./225 g green beans, topped, tailed and chopped<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 onion, peeled and finely chopped<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >2 garlic cloves, crushed<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >2 tablespoons vegetable oil<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 rounded teaspoon garam masala<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 rounded teaspoon black mustard seed<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >½ teaspoon fenugreek<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Pinch of chili powder<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >6 cardamoms, husked and the seeds separated<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Black pepper<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >4 fl oz./125 ml soy milk<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 rounded dessertspoon corn flour<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Topping:<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 oz./25 g pistachio nuts, grated<o:p></o:p></span></span></p><p class="MsoNormal"></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >2 tomatoes, sliced<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Chopped fresh coriander leaves<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Heat the oil for the millet layer and fry the carrot, cumin, and mustard seed and turmeric for 2 minutes.<span> </span>Stir in the millet and water and bring to a boil.<span> </span>Cover and simmer gently, stirring occasionally, until the liquid has been absorbed and the millet is done.<span> </span>Spoon the mixture into a shallow greased baking dish and press it down evenly.<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Wash the spinach, squeeze out excess water and chop finely.<span> </span>Heat the oil in a large pan and gently fry the onion and garlic until soft.<span> </span>Add the garam masala, mustard seed, fenugreek, chili powder and cardamoms and fry for 30 seconds more.<span> </span>Stir in the spinach, courgette, and green beans and season with black pepper.<span> </span>Cook for about 10 minutes until just tender.<span> </span>Mix the corn flour with the soy milk and add to the pan.<span> </span>Raise the heat and stir until the mixture thickens.<span> </span>Spoon the spinach mixture evenly over the millet.<span> </span>Sprinkle the pistachios on top and finish with the tomato slices.<span> </span>Cover and bake in a preheated oven at 350 degrees for 25 minutes.<span> </span>Garnish with chopped fresh coriander and serve with a vegetable dish.<o:p></o:p></span></span></p> <p class="MsoNormal" align="right" style="text-align: right; "><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >From “A Vegan Taste of India” by Linda Majzlik, pg. 64-65</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" ><o:p></o:p></span></span></p><p></p></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >As we march into a busy but blessed week, I hope you and yours are enjoying all the gratitude this abundant holiday season conjures. Life is beautiful, and I am honored to share and serve,</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" ><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >JRW</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small; "><br /></span></span></div>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com0tag:blogger.com,1999:blog-2481806783623451798.post-10574714034264600512010-11-18T11:55:00.000-08:002010-11-18T18:11:46.519-08:00Day Sixteen & Seventeen<span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Hello hello! So, it's V's birthday tomorrow, so L and V went to the Oregon coast and get back Saturday night. I mentioned this earlier this week, and how I don't expect them to maintain 100% vegan/gluten-free/anti-inflammatory while they're basically on a vacation, but I did want to do everything I could to set them up for success, and I think I did! I made three sides (four including Day Sixteen's leftovers), and tupperwared them so they can take a cooler on the road with them and throw stuff in the fridge in the hotel room. To my mind, it's all about L not making <i>hungry</i> decisions, if you catch my drift. I whipped all three of these "salads" up in no time yesterday, they won't go bad anytime soon, and they all turned out SO DARN tasty, I was kind of impressed with myself:</span></span><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><b>Betcha By Golly Bean Salad______________________________________________</b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">(I totally didn't come up with that name - this is a Susan O'Brien recipe from "The Gluten-Free Vegan", pg. 42)</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Susan suggests orange juice instead of pineapple - I did pineapple juice because it's less inflammatory/citrus is contraindicated for L, and Susan also uses 1/2 cup finely chopped red bell pepper, which I omitted (again - for L, not because I didn't think they'd be a nice addition). And I used ground cumin because I was out of cumin seeds. And I used more walnuts and cilantro than the recipe calls for. Here's my version:</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 can or 15 oz black beans (soaked, drained, rinsed)</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 can or 15 oz kidney beans (soaked, drained, rinsed)</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 can or 15 oz white kidney beans/cannellini beans (soaked, drained, rinsed)</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">2 tabelspoons pineapple juice</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">2 cloes garlic, finely chopped</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">2 shallots, finely chopped</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 cup chopped walnuts</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1/2 cup chopped fresh cilantro (or more)</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon ground cumin</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">salt and freshly ground pepper (optional, to taste)</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Place all the ingredients in a large mixing bowl. Mix really well to ensure flavors come together (pineapple juice, cumin, etc.). Cover and store in the refridgerator to serve chilled.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">The cool thing is this is such a high-protein salad, that a couple bites goes a long way. L isn't a huge bean/legume fan (yet), but she was down for a few bites. V, on the other hand, is a huge bean fan and was all about it.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Here's a salad that L's acupuncturist recommended, and then I talked to J about it, who gave me the idea to massage a little sea salt into the raw kale because it "cooks" it slightly, since this is a raw kale pilaf, in essence:</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><b>Raw Kale Pilaf with Pine Nuts________________________________________________</b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><b><br /></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 bunch kale, red kale preferrably</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">2 cups cooked brown basmati rice</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 vegan bouillon cube (optional)</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1/2 cup pine nuts</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 cup raisins</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">squirt of Bragg's</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">squirt of lemon juice</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 tablespoon balsamic vinegar</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">sea salt and pepper, to taste</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Start the rice. You can do it in water; I used a vegan bouillon cube for just an extra tad of flavor. Wash and de-rib the kale. Take a very small amount of sea salt and dash the leaves, then massage them gently for a moment to rub the salt into the kale, to "cook" it. The chop the kale super finely. Teeny cole slaw style. Put in a large mixing bowl and toss with a 1/2 tablespoon of balsamic vinegar. Once your rice is done, leave the lid off and fluff and let cool completely (you don't want the kale to cook anymore), then toss with the chopped kale, add the raisins and pine nuts, remaining 1/2 tablespoon of balsamic vinegar, squirt of Bragg's, squirt of lemon juice, and salt and pepper to taste (maybe just pepper - you salted the kale). Store in a sealed container in the fridge and serve chilled.<br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Kale is great for the stomach, has a warming thermal nature, and is an exceptional source of chlorophyll, calcium, iron, and vitamin A (PP, 541). Pine nuts are good for the liver (important for L), quells wind conditions, and lubricates constipated systems (PP, 534). Grapes (raisins) benefit the kidneys and liver, reduce edema (L's ankles can swell), and are a blood tonic (PP, 618). Brown basmati rice strengthens the spleen-pancreas, expels toxins, and is concentrated in B vitamins and therefore beneficial for the nervous system (PP, 472-3). Vinegar moves stagnation, reduce accumulations in the liver, relieves damp conditions, and according to Paul Pitchford, "people who feel toxic and sluggish during a transition from a refined-food and meat-centered diet to one of whole vegetal foods can profit from a little vinegar or lemon...this remedy can provide relief while toxins are being released" (PP, 205). L has been a little sleepy in the afternoons the last couple days, and I wonder if it isn't because we're well into week three at this point, and toxins in her tissues (aspartame, preservatives, etc.) are being released and flushed by her body. Lemon juice is a known liver tonic, in small amounts.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Due to this awareness, I've really been pushing the water drinking. L and V, strangely and funnily enough, remark, "We don't really like water". !! ?? !! Umm....yeah. V actually is having some back problems, and his chiropractor asked about how much water he's drinking and talked about how one's intercostal disks inbetween spinal vertebrae can get dried out when we don't drink enough water, leading to back pain and decreased mobility, etc. So both of them just...really need to drink water. I feel a big water post coming soon, and J/G and I have been talking about water at home, as well. It is about drinking more. But it's also about where your water comes from, and how you come to drink it. But first - it's about drinking more.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Anyway - to sum up the Raw Kale Pilaf: it's a crazy liver powerfood combination. Next time I drink too much - I'm totally making this. And washing it down with dandelion tea. I think it may be the ultimate hangover cure. I'll get back to you on that.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Here's the third "salad", and it's again adapted from a recipe in "The Gluten-Free Vegan", pg 45 - although, I was going for what was in the fridge/on hand and it only barely resembles Susan O'Brien's at this point:</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><b>Fruit and Nut Salad________________________________________________________</b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><b><br /></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1/2 cup slivered almonds, toasted</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 large organic apple, cored and chopped</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 cup fresh organic raspberries</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 cup fresh organic red grapes</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 teaspoon pineapple juice</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Combine ingredients in a large mixing bowl and toss gently until evenly combined. Store in a sealed container in the fridge and serve chilled.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Now, for the most amazing, high-protein, cheesy, vegan, delicious, gluten-free mac and cheese EVER:</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><b>J's Mac and Cheese Bake__________________________________________________</b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><b><br /></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">3/4 cup cashew cream</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 12 oz. silken tofu</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1/4 cup nutritional yeast</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 teaspoon onion powder</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon garlic powder</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 teaspoon paprika</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 tablespoon Bragg's</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon turmeric</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1/2 cup daiya cheese (cheddar)</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 tablespoon Dijon mustard</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 tablespoon miso (mellow)</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 teaspoon salt</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 tablespoon corn starch</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 cup unsweetened soymilk</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Combine all of the above in a food processor and blend until smooth.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 package gluten-free corn or brown rice noodles macaroni noodles. I've had both in this dish now, and both are equally lovely, in my opinion. If you are into corn, you'll love the corn noodles. The rice noodles cook quickly, and remember you're going to bake this also - I basically boiled them for about 10 minutes (the package said 16-17), and then immediately doused them in cold water to stop them cooking, and to ensure they don't get all stuck together. </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Mix the cooked noodles, the cheese sauce mixture, and a bag of frozen peas in a large pot on medium heat until the mixture combines and peas are no longer frozen. Pour into a large casserole pan and top with a light sprinkle of daiya cheddar, and Mary's Gone Crackers original crackers (crumbled finely) and bake at 350 for 30-35 minutes or until all daiya has melted and desired crispy edges are achieved.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">I doubled this recipe because I wanted them to enjoy it for dinner on Day Sixteen, but also have some leftovers to take on their trip with them. The sauce doubled just fine, although I added a bit more dijon and onion powder and salt and pepper to give it just a bit more flavor. And I did two packs of noodles, but left the peas at one bag. Cooking time was about the same.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">For dinner on Day Seventeen, they had leftover Mac and Cheese and sampled the salads that I made for them to take on the trip.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">And at long last....the first picture collage. I know I need to take more pictures, and I will. Consider this a first step. Photographing food is certainly not my forte.</span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEz0cL395p9klnizDxSfTlCrB9S2sDWJLSajCjdpiY0ui6zkyad37wCcPAeLPxIsdecfD4DecXMQRL4TeHsDiQVLg6KP5lD1MoFg8zPXC5eC6XGEfXfpWXr78tCxOFFtsY-cRRTy420wPn/s320/111.JPG" /></span></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7NmgTkyVtXqZWyL6YezeXhSvG3kd-cyn67JeGCDbcm6fuh9e8uOiaCtsehbJurc9BGaom4g7HhXlvWzTyONrN_pz0MhhldLcF1aO0RVHPeoVXz569ezzHy5px07g2nJiB86mgfIbOyePW/s320/109.JPG" /></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Teriyaki-Fried Tempeh, Wilted Kale, Herbed Sweet Potato, and Apple Quinoa Pilaf</span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO82K899XwY_V81vI8DYah9q943o_hMdWyibPaVz7z03zFnilXGho7ppL-mM1eup_WOKDwWdRFF2Dp7tt9Q-es2pAU_OmbjrnPq7FHFMoYGOobkjFC-tvMakg9gIZRCDupo69RF7b5SX3Z/s320/118.JPG" /></span></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbsBFHQ5a0xKrJoZwOVUDsG16kVI58ItAiUn9y6dqNksaliW2FyWR2P7ahegqjMxRZY_hlW0g8DjL-MbP_GRxf_9na495Rg9tpajqZ4EZtWHf15I_mn5z6vmi16FtfrL9dU8c6bZXAjTHd/s320/119.JPG" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; white-space: pre; ">Betcha By Golly Bean Salad</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; white-space: pre; "><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; white-space: pre; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6v4RcUJJDIYsHrv5Sm_LrZ4YhPxyyehEMwP_wFFal7lN1rVJc_5EZxKb3A6GfQXtiM3QIbBYVP4-JN76VDYLO2mF53UeVTuh1UwelVlomYUsPwDgQdqRFjFwdwgsfaDAb9-nEP0S1SIad/s320/122.JPG" /></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9znARBzAiWcHhyphenhyphen36-7HQJQdx6TJdywlzfWKz-YulReXs1FyF4AcBW_pJjKoXJRow4Xh65-CIb0J9KMlnjLrEFpaS8R9OnDPhYMkvI-3KCdjKVXdgnO5UOQDdCCwfbp4Mh__RnNUpAZR5K/s320/123.JPG" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Fruit and Nut Salad</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtd43kZUXd4tAOdY73aeOwXKgf2-WicNYcyr6LgtAsyUwNsUxdUpczB-loTTVySEag3_F-8hje7pGTSpPtGGeYyDN5K67dvSo2pT65QutaOQ4UjJSv-u0NK5R-CuKeUHoj73GPlIJTZKkH/s320/120.JPG" /></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim92uaBxdTgZcuxhuR2h7wXEadpOSuvDySB-WJhv1hGEa-ObXGrlcpcfcEDbv3MeTc_V-3-lhPPeBYW-bRVJeL760PPMw80Qh1Ybbo1Bcj2zAGc1zgVGVgmnqFTBqUMLZV_8IedQS5bs64/s320/114.JPG" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Raw Kale Basmati Pilaf with Pine Nuts and Raisins</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUV-DsZl2KoUpSpZ-IUnVdkbTGUp2UqVhKrygVIGqL6_d37eyi7O7mQkfcEgc3yz863sp5qyV2BO6Lzt9uXmpm7y6lNJ7nMBFqlqCJt2HGWj9bv26_iokBqnaaWpDDDTh3jHXW53ibBbGc/s320/124.JPG" /></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-D2XYzg57eP-eXVKG9_dF_ZJRkVANBdAlMmdJLa4E-hHCdz3sYnsuikt29nMS8nww-DDjzGib359THyIXP92CoG1tMaXuL7QaWTn6IPL6YW_Pf2EtjNsCsgv01Eks3ugppktHAmJFEOyc/s320/125.JPG" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Mac and Cheese Bake...leftover -style</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXOohT_v64biQtfiuF92prlZMvI5nbOH5dJpOSVDD8GDfSKKTQpwNhcy4yCZX0UqT2Y0JWFtc4AQ91CZUPqb7nZrPRUFXulacc9dlN9EN3Vd6qT-WnC84rhs5jdw-C8ki1ue5at5OfjR96/s320/126.JPG" /></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIpS1wVMQtmyD1NhmrP5S8RmCduk_rjdPWrJAFd5Ot6ActeOU60il4tg2hiqWW48L8ow0p2ViBqvCQTbf4cvuDD_obwQO0SUiI0rSQqBa0IL0zL6Y2MWpTT-P4Fpp6XTrOzxjEIzDwMCcE/s320/127.JPG" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">A dinner of sides</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">And I shall close with a photographic homage to my soy-rizo enchiladas by G:</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEincwj1t8WGbKAYphk-5k7hU7NSa4cEzVjZrPnhHOhF12FriqSVQaTzwAjF2Lxq19IBMs1KSSPX8Gw2MOo7ooAEpZXDbr5BR1LhrPQcgSzYKIW711iYx1KnPLnHU-X8cy0LpwM162gncrCn/s320/IMG_0645.jpg" /></span></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPijDhHziD_kt-XG1ML19bcCGiskW4_NX-RXgvAhL1aX_GDwFaNf1REDspf11SuxMwVKSXnG1OiXvoS1ajlVNl8l4knHfyPXvzfzXSaFuTxpexPOUqibkT9swC61rY2HGhMulPbXnUPfP0/s320/IMG_0649.jpg" /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdw12SO2tweaY3VTvFgjC3GxgT1EjJ6MNdNM1dkv1kdwyhbU7xBj6whSl3ey4UEwst6gdvUrXMK-2W4nq_qWh56wgG2L8I-tC_AafGyGmp67iTQWJGBym8sYU9HPDWydZB07Cc6W-0vDT/s320/IMG_0648.jpg" /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxu2iaVBDdqFHZ-6JHwW0cFcvVCU2HozE3c2RGZ-G_1EUDH7geEOluC4wvzq5nt_gpijLJcapR9NK3BewXud9F9c3MEjliJanlNkd0Qm2AeOrRrIw-VT8Y-rzigUNkwhkfCampVsnp71SI/s320/IMG_0646.jpg" /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">I love that Spiritual Nutrition is in the background of that last one.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">Gettin' cozy by the fire (so blessed!),</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">JRW</span></div>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com1tag:blogger.com,1999:blog-2481806783623451798.post-62667514259229154012010-11-16T09:50:00.000-08:002010-11-16T11:32:05.210-08:00Day Fourteen & Fifteen<span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">...were leftover days for L and V. All the bake-able casserole-type stuff had them stocked up with loads to eat. And it gave me a chance to catch up on reading, research, menu-planning, etc. And I'm also working with G and J with some projects pertaining to their business, as well.</span></span><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Now, I promise to not give frequent vegan lectures. You're not here for a sermon - you're probably here either to hear about what I'm up to/how L is doing and to get some yummy vegan/gluten-free recipes...maybe a combination of the two. But I humbly ask you to read and consider the following, free from judgment, free from criticism - this is purely information sharing because I care about your health. <b>If you knew something I didn't that could change my life for the better, wouldn't you risk upsetting my pattern?</b></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><b>I want all Americans to be liberated through finally being unblinded to the illusion of choice they think they have, and educated about the choices that actually do exist</b>. And we're talking about what you put in your body, what you put in your children's bodies - is there really anything else more worth dispelling some erroneous notions for, even if it causes you deep thought and the difficulty of re-assessment and change? Would you rather your cuisine be curative, or kill you? That might sound harsh, but with the number of Americans suffering from obesity and heart disease, and dying too soon, and passing these bad habits and lifestyle decisions onto their children - what you feed yourself and your family is of utmost paramount importance. If you don't believe me, I implore you to check this out: <a href="http://www.americanheart.org/downloadable/heart/1197994908531FS16OVR08.pdf">http://www.americanheart.org/downloadable/heart/1197994908531FS16OVR08.pdf</a><br /></span></span><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small; "><br /></span></span></div><div><span class="Apple-style-span" style="font-size: small; "><span class="Apple-style-span" >I want to share a couple things with you, friend. The first is this article: </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" ><a href="http://www.charlotteobserver.com/2010/11/07/1818826/watch-your-weight-and-pass-the.html">http://www.charlotteobserver.com/2010/11/07/1818826/watch-your-weight-and-pass-the.html</a>. In talking about veganism with people, I frequently get on my soapbox about dairy, and how these myths that a) it's a good source of calcium, b) it's a good source of protein, c) it's safe for kids to consume as much as they want, and d) it's part of a balanced, nutritious diet are just that...<i><b>myths</b></i>. I'm not saying that no one should eat any kind of dairy ever. I'm saying that of the lies sold to us by the densely corrupt food industry - the dairy secrets are some of the best kept, and the truth about dairy is <b>sharply</b> (no pun intended) needed. If ingesting bovine growth hormone, antibiotics, preservatives, and futile fat sounds like a good idea to you - by all means, go for it. I do truly believe that you are the greatest expert on you. I'm standing for the continuation of my species, my planet, myself, and my loved ones, though. <b>Even in</b> the decisions I make about what I eat.</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" ><br /></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >If someone put a gun to my head, and told me to eat a 12 oz. steak or down a pint of milk, I would not hesitate to reach for the steak.</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" ><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><i>You, in your head right now</i>: "But I love cheese, and I don't want to give it up." "But I've always drank milk, and my cholesterol is fine." "But there really is just nothing better than butter." Busted! I get that it tastes good to you right now. If we only ate what tasted good (salty, sweet, fatty - flavors we <i>evolved</i> a taste for because they are things our bodies need - in moderation - that were hard to come by historically. This evolutionary advantage that our fast food nation is taking advantage of in order to get your dollars), if we only ate what we have emotional attachments and social rituals around, if we never re-educated ourselves about what's on our plate and how it got there and just ate it (willfully ignorant) - we would perish. We are perishing. We are the only species to continue to consume milk past the weaning age, when our bodies no longer have any substantial physiological need for it. We are the only species to consume the milk of another species.</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><b>And the federal government is spending millions upon millions of dollars not to make sure you have ready access to organic, whole foods - no, of course not - they're spending that money to ensure you keep eating cheese. Does that sit right with you? Personally, I'm suspect of anything the government is spending that much money on to keep me doing. Hello? Anyone out there?</b></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">I challenge you to really read the above article and search your heart. With a plethora of vegetal-based companies offering tasty <i>alternative</i> (not substitute) cheese products at reasonable prices, more and more widely distributed - there really is no excuse. Have you even explored nutritional yeast, soy cheeses, cassava root cheeses/daiya "cheddar" and "mozarella", nut cheeses (cashew cream/cheese), hemp milks, soy milks, rice milks, nut milks, etc. etc. etc.? Contact me if you need help. That's what I'm here for.</span></span></div></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Okay, I'm done preaching and shall now resume speaking only to L's healing process. I just know that L isn't having mad dairy cravings, I know she was sleeping better due to less phlegm/no snoring literally <i>days</i> after taking dairy out, and I remember what the "cheese drawer" in her fridge looked like before I got my hands on it. And it just gets me that she was eating something day in and day out that was not only passively hindering her healing process, it was actively sabotaging her immune response, actively increasing her inflammatory response, etc. If you are at all immune-challenged, overweight, infection-prone, chronically tired, digestively sensitive (IBS, nervous gut, etc.), or know for some reason that dairy isn't for you and just thought (either consciously or sub-consciously) that taking dairy out is a necessity, but a change that is too hard to navigate - I dedicate this post to you. Call me. I'll support you in any and all ways I can.</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">I love you all, appreciate the readership and support in ways you can't even know, and no matter what you put in your mouth, in your stomach, in your heart, in your spirit today - may it nourish you, edify you, and may you be well.</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">JRW</span></span></div>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com0tag:blogger.com,1999:blog-2481806783623451798.post-80074486562407916392010-11-14T13:56:00.000-08:002010-11-14T17:05:28.943-08:00Day Eleven, Day Twelve, Day Thirteen - the "Cuisine" part - (Part II)<span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">So, here's what I made on days 11/12/13, in chronological order:</span></span><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial, Verdana; color: rgb(51, 51, 51); "><strong><span class="Apple-style-span" style="font-size: small;">Yellow Split-Pea Soup with Sweet Potatoes and Kale, </span></strong><span class="Apple-style-span" style="font-size: small;">courtesy of<span> </span><span><a href="http://blog.fatfreevegan.com/2006/10/yellow-split-pea-soup-with-sweet.html">http://blog.fatfreevegan.com/2006/10/yellow-split-pea-soup-with-sweet.html</a></span><br /><br />You may cook this soup either in a pressure cooker or in a regular pot. You will need to have a pressure cooker that has at least a 7-quart capacity; for smaller cookers, cut the recipe in half or in thirds. Also, if you're using a jiggle-top pressure cooker, add one teaspoon of oil to prevent foaming.<br /><br />2 medium onions, chopped<br />1 1/2 teaspoons whole cumin<br />1 teaspoon black mustard seeds<br />1/4 teaspoon canola oil (necessary for tempering the spices)<br />2 teaspoons ginger paste or 1 tablespoon finely minced fresh ginger<br />2 teaspoons finely minced garlic<br />2 medium sweet potatoes, peeled and cut into 1-inch cubes<br />8 cups water<br />3 cups dried yellow split peas, picked over and rinsed<br />1-2 tablespoons mild curry powder (to taste)<br />Salt to taste (optional)<br />1 bunch kale<br /><br />Spray a large pressure cooker or pot with cooking spray and sauté the onions for about 5 minutes. When they are becoming translucent, push them to one side and pour the cumin and mustard seeds directly onto the bottom of the pot. Pour the canola oil over the seeds and stir them lightly. As soon as the seeds begin to pop, mix them in with the onions. Add the ginger and garlic, and cook for one more minute. Add the sweet potatoes, water, split peas and curry powder. Stir well.<br /><br />If using a pressure cooker, seal the cooker and bring it up to high pressure. Cook at high pressure for 8 minutes; then remove from the heat and allow the pressure to come down naturally.<br /><br />If you're cooking it in a regular pot, cover the pot and simmer until the split peas are tender and beginning to break down, about an hour. Stir regularly to make sure that the split peas don't stick to the bottom of the pan, and add water if necessary.<br /><br />While the soup is cooking, wash the kale and remove and discard the tough central rib. Chop the leaves coarsely. When the split peas are cooked, add the kale to the pot, season to taste with salt, and add additional water if the soup is too thick. Cover the pot. For kale that retains some crunch, simply leave the pot covered for 5 or 10 minutes without heating, allowing the kale to cook in the heat of the soup. For kale that is more tender, you may return the pot to low heat for 10 minutes.</span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Verdana; color: rgb(51, 51, 51); "><br /></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">***My thoughts: this soup was a little frustrating to make because I didn't have a pressure cooker, and the lidded pot I was using didn't seal well, and steam was evaporating, and it was taking a heck of a long time to cook, so I had to keep adding liquid and it messed with my seasoning action a bit. I'd say if you aren't using a pressure cooker, give yourself a solid hour and a half for all the peas to do their thing - and this was after I soaked them ahead of time for about 2 hours.</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Here was Day Twelve's dinner...at long last! This recipe is high-effort, but high-reward. A perfect autumn, nightshade-free, vegan, gluten-free, savory, herbed, creamy lasagna:</span></span></div><div><span class="Apple-style-span"><p class="MsoNormal" style="font-size: small; "><b style="mso-bidi-font-weight:normal">J’s Autumn<span style="mso-spacerun:yes"> </span>Lasagna_______________________________________________________<o:p></o:p></b></p> <p class="MsoNormal" style="font-size: small; ">2 delicata squash<o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">3 turnips<o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">2 Tinkyada brand packages of Organic Lasagne noodles (gluten-free)<o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">2 bulbs of fennel<o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">Fresh (if at all possible) herbs:<span style="mso-spacerun:yes"> </span>rosemary, thyme, sage, oregano, basil, and parsley<o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">Olive oil<o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">Splash of white wine vinegar<o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">Chickpea miso<o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">1 package tempeh<o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">3 cloves fresh garlic <o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">½ teaspoon garlic powder<o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">Salt and pepper <o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">Bragg’s<o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">Squirt of lemon juice<o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">Squirt of balsamic vinegar<o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">1 ½ cup of cashew cream<o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">Some nutritional yeast<o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">Splash of soymilk<o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">1 package shredded mozzarella mix Daiya non-dairy cheese<o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">Method:<span style="mso-spacerun:yes"> </span>Prepare your vegetable layers using the instructions detailed below.<span style="mso-spacerun:yes"> </span>To cook the gluten-free lasagna noodles:<span style="mso-spacerun:yes"> </span>basically, bring water in a pot to a boil, add the noodles, turn off the heat, and let sit with a lid on for 10 minutes ONLY.<span style="mso-spacerun:yes"> </span>Do NOT overcook the noodles.<span style="mso-spacerun:yes"> </span>Immediately take from the burner, drain, and lay the noodles on a tray lined with parchment paper to ensure noodles’ are separate and intact.<span style="mso-spacerun:yes"> </span>Overcooked noodles are stuck together and rip and then the whole thing just isn’t as pretty.<span style="mso-spacerun:yes"> </span>It tastes the same, but come on – let’s be in it to win in, right?<span style="mso-spacerun:yes"> </span>Once all the layers are prepared and the noodles are done and your sauce is done, get out your casserole dish and here’s the order:<span style="mso-spacerun:yes"> </span>sauce, noodles, squash, turnips/fennel, tempeh crumbles, kale, sauce (spread with a spatula to ensure evenness), noodles, sauce (spread), squash, turnips/fennel, tempeh crumbles, kale, sauce, noodle, sauce, daiya cheese (1/2 a package), and bake at 400 for 30 minutes or until squash looks done and the daiya is melted and desired crispy edge action is achieved.<o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">Delicata squash layer:<span style="mso-spacerun:yes"> </span>peel them, half them, clean them of seeds, cut into thin orange-slice –sized crescent pieces (it should look kinda like cantaloupe pieces).<span style="mso-spacerun:yes"> </span>Saute in a large pan and add the sage (finely chopped), a splash of white wine vinegar, no chicken broth until half covered to the top of the squash, 1 teaspoon of chickpea miso, bring to a boil, cover and simmer on low heat until barely tender (remember:<span style="mso-spacerun:yes"> </span>it’s going to bake, also).<span style="mso-spacerun:yes"> </span>Turn off and drain the liquid into something to store it in because you’re going to add it to the fennel/turnip mixture.<span style="mso-spacerun:yes"> </span>Set squash aside.<o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">Turnip layer:<span style="mso-spacerun:yes"> </span>clean the turnips, cut off the ends, and chop them into very thin circular disks (think scalloped potato -style), wash the fennel bulbs, cut off the ends, and shave into small thin long pieces.<span style="mso-spacerun:yes"> </span>Saute some finely chopped garlic in a pan with some olive oil, then add the fennel, and then the turnips.<span style="mso-spacerun:yes"> </span>Cook for about 5 minutes, and then add the liquid/no chicken broth that you drained from the squash, and salt and pepper to taste.<span style="mso-spacerun:yes"> </span>Put a lid on it and continue to cook on medium heat until barely tender.<span style="mso-spacerun:yes"> </span>Turn off heat and set aside.<o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">Kale layer:<span style="mso-spacerun:yes"> </span>Wash and de-rib the kale (separate leaves from the stalk), and lightly wilt the kale on medium heat for a couple minutes with a little bit of balsamic vinegar and Bragg’s in a pan using the lid so it doesn't dry out and stirring intermittently.<span style="mso-spacerun:yes"> </span>Turn off the heat and set aside.<o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">Tempeh sausage crumble layer:<span style="mso-spacerun:yes"> </span>this is totally easy and brilliant.<span style="mso-spacerun:yes"> </span>Take a grater and literally grate the tempeh on the largest grate size you have available.<span style="mso-spacerun:yes"> </span>Fry in a pan with olive oil, and ½ teaspoon each of basil, oregano, garlic powder, thyme, sage, and fennel seed.<span style="mso-spacerun:yes"> </span>Add a couple squirts of Bragg’s, and salt and pepper to taste.<span style="mso-spacerun:yes"> </span>Turn off and set aside.<o:p></o:p></p> <p class="MsoNormal" style="font-size: small; ">Sauce:<span style="mso-spacerun:yes"> </span>It’s basically the same as the alfredo sauce in the fettuccine alfredo last week.<span style="mso-spacerun:yes"> </span>But to re-fresh your memory:<span style="mso-spacerun:yes"> </span>Melt ½ a cube of earth balance on low heat with 1 teaspoon each of parsley, sage, rosemary, and thyme.<span style="mso-spacerun:yes"> </span>Add 1-2 cups cashew cream, a squirt of balsamic vinegar, a splash of bragg’s, and some white wine (it cooks off, it leaves flavor behind, you add a bit more – like a ¼ cup, it cooks off, etc. until desired taste is achieved).<span style="mso-spacerun:yes"> </span>Salt and pepper to taste.<span style="mso-spacerun:yes"> </span>To thicken – add nutritional yeast.<span style="mso-spacerun:yes"> </span>To thin – add a splash of soy milk.<span style="mso-spacerun:yes"> </span>Keep stirring and seasoning until you’re happy with it.<o:p></o:p></p><p class="MsoNormal" style="font-size: small; ">****L and V loved the yellow split pea soup and they loved the lasagna, but they really loved my day thirteen shepherd's pie:</p><p class="MsoNormal" style="font-size: small; "><b>Jessica's Simple Shepherd's Pie</b>____________________________________________________________</p><p class="MsoNormal" style="font-size: small; ">4 large yukon gold potatoes</p><p class="MsoNormal" style="font-size: small; ">1/2 cup unsweetened almond milk at room temp</p><p class="MsoNormal" style="font-size: small; ">3-4 tablespoons earth balance</p><p class="MsoNormal" style="font-size: small; ">1 1/2 teaspoons salt</p><p class="MsoNormal" style="font-size: small; ">dashes of fresh black pepper to taste</p><p class="MsoNormal" style="font-size: small; ">2 tablespoons garlic powder or approx. 5 cloves of fresh diced garlic</p><p class="MsoNormal" style="font-size: small; ">fresh chives or some parsley (can be dried) for garnish on top</p><p class="MsoNormal" style="font-size: small; ">2 medium to large onions</p><p class="MsoNormal" style="font-size: small; ">olive oil</p><p class="MsoNormal" style="font-size: small; ">1 teaspoon sage</p><p class="MsoNormal" style="font-size: small; ">1 tablespoon basil</p><p class="MsoNormal" style="font-size: small; ">1 tablespoon oregano</p><p class="MsoNormal" style="font-size: small; ">1 tablespoon thyme</p><p class="MsoNormal" style="font-size: small; ">2 teaspoons thyme</p><p class="MsoNormal" style="font-size: small; ">4 large carrots, chopped</p><p class="MsoNormal" style="font-size: small; ">4 celery stalks, chopped</p><p class="MsoNormal" style="font-size: small; ">1 bag frozen peas</p><p class="MsoNormal" style="font-size: small; ">About 4-6 cups chopped mushrooms (depends on how much of a mushroom fan you are - I am, big time) for the veggie mix and the gravy</p><p class="MsoNormal" style="font-size: small; ">1 head cauliflower</p><p class="MsoNormal" style="font-size: small; ">4 small to medium zucchinis</p><p class="MsoNormal" style="font-size: small; ">4 cups vegetable broth</p><p class="MsoNormal" style="font-size: small; ">1/4 cup corn starch</p><p class="MsoNormal" style="font-size: small; ">1/2 cup dry white wine or cooking sherry</p><p class="MsoNormal" style="font-size: small; ">2 tablespoons nutritional yeast</p><p class="MsoNormal" style="font-size: small; ">Gravy: In a small bowl, mix the corn starch and vegetable broth until dissolved and set aside. Preheat a small pot and saute a chopped onion until translucent, then add mushrooms, approx 4 cloves of garlic or analogous amount of powder, 2 t thyme, 1 t sage, salt and pepper, then add the wine, bring to a boil, and let reduce for about 5 minutes. Add the broth/starch mixture and nutritional yeast (add more nut yeast if it's too runny), and lower heat, simmering for about 15 minutes, stirring often.</p><p class="MsoNormal" style="font-size: small; ">Veggie Mix: Chop an onion and add to a heated pan with some olive oil. Once translucent, add 1 T each of basil, oregano, thyme, and garlic. Saute for a moment, and then add your chopped vegetables in this order: carrots, celery, peas, mushrooms, zucchini, & cauliflower - you could also do green beans, kale, potato, broccoli, etc. Use your imagination and favorites. Once everything is seasoned and not overcooked (remember - it's going to bake, also), add gravy and stir until combined thoroughly.</p><p class="MsoNormal" style="font-size: small; ">Mashed Potatoes: Wash, half, and boil the potatoes in a pot of water until fork tender. Drain and give a brief initial mash, and then add the 3/4 T earth/vegan smart balance, 1 t salt, pepper, 1 T garlic powder, and 1/2 cup unsweetened almond milk, and mash until desired consistency. </p><p class="MsoNormal" style="font-size: small; ">Method: In a large baking casserole dish, after mixing the gravy and veggie mix together, spoon the mixture into the dish, and top with the mashed pototoes (smoothed out) and a garnish of fresh chives and/or parsley. Bake at 350 for 30 to 45 minutes uncovered, let sit for a moment, and serve.</p><p class="MsoNormal" style="font-size: small; ">Big thanks again, of course, to Isa Chandra Moskowitz, and her Post Punk Kitchen recipes for savory mushroom gravy and fluffy mashed potatoes, which served as a foundation for invention of these recipes in my head:</p><p class="MsoNormal" style="font-size: small; "><a href="http://www.theppk.com/2010/10/savory-mushroom-gravy/">http://www.theppk.com/2010/10/savory-mushroom-gravy/</a></p><p class="MsoNormal" style="font-size: small; "><a href="http://www.theppk.com/2010/10/fluffy-mashed-potatoes/">http://www.theppk.com/2010/10/fluffy-mashed-potatoes/</a></p><p class="MsoNormal" style="font-size: small; ">Now I'm hungry,</p><p class="MsoNormal" style="font-size: small; ">JRW</p></span></div>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com0tag:blogger.com,1999:blog-2481806783623451798.post-3424091181867459502010-11-13T14:31:00.000-08:002010-11-14T14:40:35.860-08:00Day Eleven, Day Twelve, Day Thirteen - the "Curative" part - (Part I)<span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Hello dears. Time to catch up a bit. First, let's do the exciting stuff first. There are certainly measurable results that need documentation. I'm just going to rattle it all off here: Yesterday, at her Trager's appointment, the woman L works with told her she had much more freedom/less stuckness in her feet. L has lost seven pounds. L reports less phlegm, still. L has a medication she is on that is a pain killer specifically for the neuralgic pain in her hands/feet, and she's been taking it every four hours (while conscious) for quite some time. In the last couple days, L has gone hours past her scheduled dosage without experiencing pain. At one point, she had sensation, but not pain. This is exciting, as most of the time her hands are either numb or burning/tingling. There's definitely something going on. Be it energetic, nutritional, spiritual - her fight has upped, and there is a shift.</span></span></span></span><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">There are moments of defiance. Special little moments where I get to check in with my personal commitment to not indoctrinate L and V, but help show them a possible way to greater nutritional wellness given what L is working through. Special little moments where I know what I prepare them isn't exclusively what they are ingesting. And that isn't my set of expectations. But all this to say...I am excited to see where we are a month, six weeks from now when the results are even that more tangible and the relationship deepens for L between what she is ingesting and her rehabilitation process. They really are great sports overall, though, I must say. They have a three-day trip coming up soon, and I'm planning to just set them up for success as much as possible, and cross my fingers and hope for not too many cheats. </span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">So, I'm putting together a master list of foods that are recommended for L in the various medicinal dietary traditions - Ayurvedic, Chinese, which I've touched on already - and I'm adding into it some recommendations from a book that L's acupuncturist really resonates with and told me I/we should read. It is "Change Your Genetic Destiny" by Dr. Peter J. D'Adamo. This is a new, revised edition of his first book, "The GenoType Diet" - you may have heard of it, it was primarily concerned with eating for your blood type. L's acupuncturist, based on her body measurements/proportions and blood type (O), identified her Genotype as The Gatherer, based on this system. I'm reading the book right now, and when I finish it, I will certainly post some of my conclusive thoughts. I do have some mixed feelings at the moment (mostly due to the recommended inclusion of meat and dairy in excess for some "genotypes"), but I also do see a lot of places where it dovetails with Paul Pitchford/Healing with Whole Foods/Chinese culinary healing tradition. </span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">First, here's an Ayurveda perspective: There are three doshas, or general body types and therefore nutritional/dietary profiles for each that guide how to eat to maintain homeostasis. L, as best as I can identify using the reading and research I've done, is Kapha (the three doshas are pitta, kapha, and vata) - meaning she's seated in the elements of earth and water, likes comfort and food, can be prone to a heavier body shape, and the foods that aggravate her dosha are sweets, meat, dairy, salty foods, and anything overly heavy or oily. I don't want to draw too deep of conc</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">lusions as I am not, nor have I consulted, an Ayurvedic expert - but it's interesting to resonate with L being a kapha dosha as it looks like the Ayurveda model further corroborates what we're already doing (taking out wheat/gluten, sugar, meat, and dairy as much as possible). A useful website if you're curious: </span></span></span><a href="http://www.joyfulbelly.com/Ayurveda/article/dosha/1"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">http://www.joyfulbelly.com/Ayurveda/article/dosha/1</span></span></span></span></a><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Second, here's the Chinese perspective on L - gleaned from Paul Pitchford and L's acupuncturist's diagnosis and trajectory of treatment: L is an Earth constitution, and has a spleen <i>qi</i> deficiency, and a damp accumulation causing phlegm to obstruct the energetic channels in her body. Due to the high number of medications in her system, L also has liver <i>qi</i> stagnation and toxicity. Remember that the liver and spleen are the home of middle qi, which is concerned with animating the peripheral extremities. In the Chinese thought, the peripheral neuropathy is associated with these liver/spleen issues. So, nutritionally speaking, I should be focusing on preparing foods that strengthen the spleen, harmonize the liver, and clear/transform damp accumulation.</span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Thirdly, we have the perspective of Dr. D'Adamo of "Change Your Genetic Destiny" and his model of eating for your specific "genotype", which is identified through body measurements/proportions (carefully guided through in the text), one's blood type (both ABO and Rh), and secretor status (to put it easily, whether or not you secrete your ABO blood type in other bodily fluids besides blood - about 85% of people are secretors, as opposed to the 15% that are non-secretors). Dr. D'Adamo's theories have been met with a considerable amount of criticism, as I touched on in last Friday's post, but this second book is definitely standing up far better than the first one. And I do think there is something to it. I don't think it should necessarily prescriptively dictate all of what one eats and doesn't eat, but I do resonate with much of it.</span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">So, using these three perspectives, here's my master list. I'm going to denote Ayurvedic recommendations, the Chinese recommendations, and the Genotype recommendations<span class="Apple-style-span">.</span> I've also denoted L's acupuncturist's recommendations. Just to be clear: these are recommendations specific to L - her pathology, her body type, her blood type, her symptoms, and her constitution. When something is asterisked, it means another perspective agrees with the either incorporation or exclusion of that food item. It's interesting to see where everyone agrees.</span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Healing foods to incorporate</span></span></b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">:</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Well-cooked rice<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Black Pepper</span></span></b></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Oats (gluten-free)<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Ginger</span></span></b></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Winter squash</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Cinnamon</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Carrot</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Fennel</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Rutabaga</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Garlic</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Parsnip<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Nutmeg</span></span></b></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Turnip</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Corn </span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Garbanzo beans<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Aduki beans</span></span></b></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Black beans<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>White pepper</span></span></b></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Peas</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Bitter herbs - chaparral, chamomile, pau d'arco</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Sweet Potato</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Very moderate amounts of minimally processed sweeteners:</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Yam</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Stevia</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> powder, unrefined cane juice, date sugar, molasses</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">, rice syrup,agave</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Pumpkin<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Aloe </span></span></b></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Onion</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Fava beans</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Leek<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Strawberry</span></span></b></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><b><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Y</span></span></span></b></span><b><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">ellow legumes<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Cherry</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Persimmon<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Potato</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><b><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">S</span></span></span></b></span><b><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">tring/green beans</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Pine nuts</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Basil</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Anise</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Celery</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Asparagus</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Papaya<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Quinoa</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Scallion<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Vinegar</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Millet</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Amaranth</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Basmati</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Cranberries/juice</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Lemon</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Nectarine</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Peach</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Pineapple</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Apricot</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Mushrooms</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Zucchini</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*<span class="Apple-tab-span" style="white-space: pre; "> </span></span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Almond/almond butter/almond oil</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Butter bean<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Pecan</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Pumpkin seed<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Walnut</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">White bean<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Olive oil</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Fenugreek<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Okra</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Bell pepper<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Breadfruit</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Currants<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Grapefruit</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Guava<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Lime</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Papaya<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Raspberry</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Watermelon<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Cardamom</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Chocolate<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Cilantro</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Curry<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Parsley</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Turmeric<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Paprika</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Saffron<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Kombucha</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Yerba Mate tea<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Ginseng tea</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Nutritional yeast<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Fruit pectin</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Sea salt</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Aggravating foods to stay away from</span></span></b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">:</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><b><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Cold/cooling/raw foods</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Highly refined/highly processed foods</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Citrus fruits/orange juice</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Chemically treated foods</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Sprouts/cereal grasses</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Wheat/gluten</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Tomato</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Avocado</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Spinach</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Oily/heavy foods</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Chard</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Sour foods</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Tofu</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Beet</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Seaweed</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Broccoli</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Micro-algae</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Brussels sprout</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Salt</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 102, 0); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Cabbage</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Sweet foods</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 102, 0); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Cucumber</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Sweet liquids</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*<span class="Apple-tab-span" style="white-space: pre; "> </span></span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 102, 0); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Eggplant</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Dairy products</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 102, 0); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Radish</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 102, 0); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Meat</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Apples/juice</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Eggs</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Coffee</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; color: rgb(0, 0, 153); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Bananas</span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">*<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>Red wine</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Ketchup</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(255, 0, 0); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Beer</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Sugar</span></span></span><span class="Apple-tab-span" style="white-space: pre; color: rgb(255, 0, 0); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> <span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Cola beverages</span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Peanut butter<span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span></b></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">A couple things that are noteworthy right off the bat with this list:</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">- L has eaten, in the past two weeks, 44 foods/seasonings, etc off the healing foods for her list! </span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">- It's interesting to scan the above, taking note of what is generally agreed upon across the philosophies.</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Here's my favorite P. Pitchford quote of the day (pg. 342): "A weak spleen-pancreas indicates neglect or ignorance of the Earth Element at the level of food; properly preparing food with nurturing care imparts healing essence." I'm really deepening my relationship with myself as nurturer through this process, and it's an awakening experience in many ways. And probably a timely and divinely-appointed task for this season, as I'm preparing to get married soon and stepping into a nurturing role as the future matriarch of my new primary familial identification, a wife and (maybe) mother. I'm spending 2-3 hours on average making these meals for L, not because it takes that long, but because I'm really trying to be mindful and intentional about "properly preparing food with nurturing care" to impart as much healing essence and vibration as possible.</span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br /></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Toning for Digestive Righteousness,</span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small; "><span class="Apple-style-span">JRW</span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"> </span></span></div>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com0tag:blogger.com,1999:blog-2481806783623451798.post-67993095893163926992010-11-10T14:05:00.000-08:002010-11-11T12:50:51.737-08:00Day Ten<span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Aloha. I'm preparing for another monster toward-the-end-of-the-week post like last week mostly about the curative factor behind a lot of the foods L's eating these days, but I want to briefly share the Day Ten dinner entre recipe, adapted from a great vegan blog: <a href="http://blog.fatfreevegan.com/">http://blog.fatfreevegan.com/</a> Here's the recipe with my adaptations:</span></span><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(17, 17, 17); line-height: 22px; "><strong style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Down Home Green Bean Casserole_________________________________________________</span></span></strong></span></div><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; color: rgb(17, 17, 17); line-height: 22px; "><em style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Beans</span></span></em><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> 2 quarts water, 1 tablespoon table salt, 1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; color: rgb(17, 17, 17); line-height: 22px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Bring the water to boil in a large pot. While it’s heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; color: rgb(17, 17, 17); line-height: 22px; "><em style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Sauce</span></span></em></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; color: rgb(17, 17, 17); line-height: 22px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">10 ounces mushrooms (I used cremini), 4 cloves garlic,</span></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small; "> Salt to taste, Fresh pepper to taste, 1 T corn starch, 3/4 cup vegetable broth (I used Imagine’s No-Chicken), 1 tablespoon cooking sherry, 3/4 cup cashew cream, 3 T nutritional yeast</span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; color: rgb(17, 17, 17); line-height: 22px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the corn starch into the vegetable broth and add to the mushrooms along with the sherry and cashew cream. Simmer, stirring, until mixture thickens. Adjust the seasonings and stir in the beans.</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; color: rgb(17, 17, 17); line-height: 22px; "><em style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Topping</span></span></em></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; color: rgb(17, 17, 17); line-height: 22px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1 1/2 slices gluten-free bread (I used Food for Life brand Millet bread, fruit-juice sweetened), 1 tablespoon Earth Balance or Smart Balance Lite margarine, 1/8 teaspoon salt, 1/16 teaspoon freshly ground black pepper, 1/2 a large onion, cut into thin curly slivers.</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; color: rgb(17, 17, 17); line-height: 22px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly and set aside. Spray a pan and fry the onion on high heat until just soft and lightly browned edges. </span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; color: rgb(17, 17, 17); line-height: 22px; "><em style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">To assemble:</span></span></em></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; color: rgb(17, 17, 17); line-height: 22px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Put the green beans into an oiled casserole dish and top with the bread crumbs and then design the onion on top. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout."</span></span></p><p style="text-align: right; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; color: rgb(17, 17, 17); line-height: 22px; "><span class="Apple-style-span" style="font-size: small; "><span class="Apple-style-span" >From </span></span><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: normal; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" ><a href="http://blog.fatfreevegan.com/2006/11/best-vegan-green-bean-casserole.html/comment-page-1#comment-7911">http://blog.fatfreevegan.com/2006/11/best-vegan-green-bean-casserole.html</a></span></span></span></p><p style="text-align: left;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; color: rgb(17, 17, 17); line-height: 22px; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: normal; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >For Thanksgiving this year, G and I are totally going to make gluten-free french fried onions to top this dish and it's going to be one of my sides. I'll post that recipe when the time comes. L and V left a voicemail late last night when V finally got home from work and they baked and ate the casserole just to let me know they loved it. I loved the mushroominess on the tastes I sampled as I was making it.</span></span></span></span></p><p style="text-align: left;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; color: rgb(17, 17, 17); line-height: 22px; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: normal; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Last night for the J/G dinner, they made a Mac and Cheese bake (vegan and gluten free, people) that was just about the most yummy thing my mouth has ever known. That's a recipe to look forward to.</span></span></span></span></p><p style="text-align: left; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >XO,<br />JRW</span></span></p>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com0tag:blogger.com,1999:blog-2481806783623451798.post-30956264901737144472010-11-10T08:20:00.000-08:002010-11-10T14:02:26.219-08:00Day Nine<span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Day Nine was fun. L had a girlfriend over (from her watercolor class - how cute is that?) and they set up at the island in the kitchen and painted and chatted with me while I put away groceries, finally finished organizing the pantry/operation gluten-free-vegan-house-clean-out, planned dinner and put out a little afternoon spread that consisted of: pineapple (one of L's anti-inflammatory powerfoods), fresh guacamole and walnut cheese (made by G! Amazing and groundbreaking. Recipes to come, hopefully.), and Mary's Gone Crackers brand original crackers. We talked a lot, into the afternoon, as L continued her watercolor project once her friend had left, and the conversation drifted to family, and emotional inheritances and generational patterns that she and I have observed in our families. This healing time is also a time of reflection, as no transformation is possible without inner observation - on both the parts of the healer and the one healing. I really feel this part of the work has begun, in a very quiet and subtle way.</span></span></span></span></b></span></span><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Here's what was for dinner: Kale, Teriyaki Tempeh, Herbed Squash, and Autumn Quinoa Apple Pilaf. Here's how to make it:</span></span></span></span></b></span></span></div><div><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></span></span></b></div><div><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">J's Greens_________________________________________________________________</span></span></span></span></span></span></b></div><div><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span></b></span></span><p class="MsoListParagraphCxSpFirst" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman'; "><b> </b></span></span></span></span></span></b></span></span><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Collards, spinach, kales, chards, dandelion greens, beet greens, etc. - I used italian kale only last night, because it was what was on hand</span></span></span></span></b></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">·<span style="font:7.0pt "Times New Roman""><b> </b></span></span></span></span></span></b></span></span><!--[endif]--><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Chop garlic finely and sauté for a moment with olive oil – do not burn the garlic<o:p></o:p></span></span></span></span></b></span></span></p> <p class="MsoListParagraphCxSpLast" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">·<span style="font:7.0pt "Times New Roman""><b> </b></span></span></span></span></span></b></span></span><!--[endif]--><span class="Apple-style-span"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Chop and add greens, and sauté with salt, pepper, balsamic vinegar (steam with a lid on low heat for a moment when adding balsamic), Bragg’s, serve with a dash on top of Gomasio (a mixture of sea salt, seaweed, and sesame seeds) - I'm not serving L Gomasio because she doesn't need any added sodium.</span></span></span></span></b></span></span></p><p class="MsoListParagraphCxSpLast" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space:pre"> </span>Herbed Winter Squash______________________________________________</span></span></span></span></span></span></b></p><p class="MsoNormal"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font: minor-latin;color:black"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></span></span></span></span></b></span></p> <p class="MsoNormal"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font: minor-latin;color:black"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">2 medium winter squash (about 2 pounds)<br />3 tablespoons earth balance vegan butter<br />1/4 cup fresh sage, chopped<br />1 tablespoon fresh rosemary, chopped<br />1 1/2 cups apple cider or juice<br />2 teaspoons wine or herb vinegar<br />1 teaspoon salt<br />freshly ground pepper to taste<o:p></o:p></span></span></span></span></span></span></b></span></p> <p class="MsoListParagraphCxSpFirst" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="color: black; "><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">·<span style="font:7.0pt "Times New Roman""><b> </b></span></span></span></span></span></span></span></b></span><!--[endif]--><span style="mso-bidi-font-family:Calibri; mso-bidi-theme-font:minor-latin;color:black"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">If using delicate squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, the crosswise into ½-inch –thick slices. Other squash should be peeled, seeded, cut into 1 x ½ inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color – 3 to 5 minutes. Add the squash to the skillet, then the apple cider, vinegar, and salt.<o:p></o:p></span></span></span></span></span></span></b></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="color: black; "><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">·<span style="font:7.0pt "Times New Roman""><b> </b></span></span></span></span></span></span></span></b></span><!--[endif]--><span style="mso-bidi-font-family:Calibri; mso-bidi-theme-font:minor-latin;color:black"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed. <o:p></o:p></span></span></span></span></span></span></b></span></p> <p class="MsoListParagraphCxSpLast" align="right" style="text-align:right"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">From <a href="http://oldfashionedliving.com/delicata.html">http://oldfashionedliving.com/delicata.html</a><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;color:black"><o:p></o:p></span></span></span></span></span></span></span></b></p><p class="MsoListParagraphCxSpLast" align="right" style="text-align: left;"></p><p class="MsoNormal"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">J’s Quinoa Pilaf with Apple____________________________________________________ <o:p></o:p></span></span></span></span></span></b></p> <p class="MsoNormal"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Ingredients: 1 ½ cups of quinoa, 3 cups of vegetable stock/liquid using vegan bouillon cube(s), squirt of Braggs, ½ cup of almonds, 2 shallots, 3 stalks of celery, ½ T curry powder, ½ T turmeric, ½ T sesame oil, a bit of fresh mint (optional), ½ cup of currants or cranberries, 1 T lemon juice, 1 apple, salt and pepper<o:p></o:p></span></span></span></span></b></span></p> <p class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in; "><!--[if !supportLists]--><span><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">·<span style="font:7.0pt "Times New Roman""><b> </b></span></span></span></span></span></b></span></span><!--[endif]--><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Rinse 1 ½ cups of quinoa thoroughly, heat on medium/high until it starts to steam/dry them out as much as you can<o:p></o:p></span></span></span></span></b></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; "><!--[if !supportLists]--><span><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">·<span style="font:7.0pt "Times New Roman""><b> </b></span></span></span></span></span></b></span></span><!--[endif]--><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Add water/ water + vegan bouillon cube/vegetable stock (3 cups) to quinoa and bring to a boil<o:p></o:p></span></span></span></span></b></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; "><!--[if !supportLists]--><span><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">·<span style="font:7.0pt "Times New Roman""><b> </b></span></span></span></span></span></b></span></span><!--[endif]--><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Add a squirt of Bragg’s, put a lid on it (and do not lift until fluffing), reduce boil to low, simmer for 40 minutes, turn the heat off and steam for 5 minutes without lifting the lid, fluff lightly once with a fork<o:p></o:p></span></span></span></span></b></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; "><!--[if !supportLists]--><span><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">·<span style="font:7.0pt "Times New Roman""><b> </b></span></span></span></span></span></b></span></span><!--[endif]--><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Chop ½ cup of slivered almonds – toast at 350 degrees for 10 minutes – don’t over-toast<o:p></o:p></span></span></span></span></b></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; "><!--[if !supportLists]--><span><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">·<span style="font:7.0pt "Times New Roman""><b> </b></span></span></span></span></span></b></span></span><!--[endif]--><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Chop shallots and celery finely and sauté them together in olive oil, add the curry powder, turmeric, sesame oil, and fresh mint if its available (optional)<o:p></o:p></span></span></span></span></b></span></p> <p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; "><!--[if !supportLists]--><span><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">·<span style="font:7.0pt "Times New Roman""><b> </b></span></span></span></span></span></b></span></span><!--[endif]--><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Add quinoa (once done) to shallots and celery mixture and toss with the currants/cranberries and almonds, apple (chopped into very small pieces) , lemon juice, and salt and pepper to taste<o:p></o:p></span></span></span></span></b></span></p><p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; "><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span></b></span></span><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Fried Tempeh_______________________________________________________________</span></span></span></span></b></span></p><p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; "></p><ul><li><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span></b></span></span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small; ">As a reminder: use about 2 T of coconut oil - heat in a pan on medium/high heat, and after you've chopped the tempeh into pieces the desired size, place in the pan and get a nice light golden brown on all sides. Set aside, and then before serving the meal, return the tempeh to the pan with whatever sauce or glaze you're using. I used an organic, gluten-free, vegan, low-sodium teriyaki.</span></span></span></span></span></li></ul><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span></b></span></span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small; ">Super tasty, super seasonally appropriate, super good for you, and totally vegan and gluten free. V and L are still coming around with the tempeh and greens, but they LOVED the pilaf and the squash. L even wants to serve the squash at her Thanksgiving this year. That's how much she liked it. I'm kind of in love with the sage/rosemary combo. Is anything more aromatic and fall-feeling to cook with?</span></span></span></span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span></span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">C</span></span></span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">oming up soon...a totally delicious yellow split pea and sweet potato soup with garlic bread (like, whoa), a vegan/gluten-free version of a classic for this time of year: green bean casserole! (bring on the mushrooms), and that Autumn (nightshade-free) Lasagna that will blow your mind.</span></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small; ">Go jump in a pile of leaves. It won't last much longer. The time is nigh, friends. </span></span></span></span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span></b></span></span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small; ">JRW</span></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div></div>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com0tag:blogger.com,1999:blog-2481806783623451798.post-39252937308861043762010-11-08T16:57:00.000-08:002010-11-08T17:01:20.475-08:00Day Eight - Week Two Recipe Catch Up featuring AMAZING Brunch Recipes by Isa Chandra Moskowitz<p class="MsoNormal"><span style="line-height: 115%; "></span></p><p class="MsoNormal" style="line-height: normal; "><span class="Apple-style-span" style="font-size: small; "><span class="Apple-style-span" >Aloha, dear readers. I’m back in Portland, and freezing my buns off. However, I’ve got some recipes that we have developed/eaten in the last two weeks (that I haven’t made for L and V yet) that I thought I would post now just to catch up and give you lovelies some fresh recipe inspiration.</span></span></p> <p class="MsoNormal" style="line-height: normal; "><span style="color: black; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >These enchiladas are killer. Soyrizo brand soy chorizo is gluten-free (the Trader Joe’s brand is good, too, also gluten-free, and a bit spicier), corn tortillas are gluten free, and the zip of the enchiladas creates such a nice context for the daiya cheddar. These are super easy to make, and if you use 2 cans of beans and 1 whole tube of soyrizo, I think it’s the perfect proportions and then you have a great lunch for the next day (leftovers of the enchilada filling is probable…unless you’re into some seriously girthy enchiladas) with some organic corn chips: nachos!<o:p></o:p></span></span></span></p> <p class="MsoNormal" style="line-height: normal; "><b><span style="color: black; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Soy Chorizo Enchiladas</span></span></span></b><span style="color: black; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >__________________________________________________________<o:p></o:p></span></span></span></p> <p class="MsoNormal" style="line-height: normal; "><span style="color: black; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Ingredients: 1 large onion, 1 zucchini, 1 tube soyrizo, 2 cans drained black beans (or approx. 16 oz. of pre-soaked black beans), 1 packet of frozen corn (or two ears’ worth, fresh), 1-2 tomatoes, 1 avocado, 1 can red enchilada sauce of your choice, herbs/seasonings (garlic, salt, pepper, oregano, cumin, chili flakes, fresh cilantro), Tofutti sour cream (optional)<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in; "><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Chop 1 large onion and sauté in a large pan with garlic and salt, pepper, oregano, cumin, (and optional chili flakes), toss in some peeled and chopped zucchini, as well<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; "><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Preheat oven to 350 degrees<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; "><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Add 1 tube of soyrizo to the onions and heat thoroughly, flipping to slightly brown and stirring/separating frequently<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; "><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Add 2 cans of drained and rinsed black beans and stir<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; "><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Add 1 packet of frozen corn or about two ears of fresh corn, cut from the ear and stir<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; "><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Keep hot, and stir in: freshly chopped cilantro, 1 large tomato or 2 small ones, 1 avocado (optional)<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; "><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Once this mixture is ready, heat a pan and get a little enchilada express conveyer line going: heat the tortillas on each side to ensure malleability, pour red enchilada sauce into a large casserole dish and flip hot tortilla on each side to sauce it, then fill and roll and set side by side one another. Pour the rest of red enchilada sauce over the top, as well as some grated cheddar daiya (go easy). Bake at 350 degrees for 30-45 minutes, or until as crunchy as desired.<b><o:p></o:p></b></span></span></span></p> <p class="MsoNormal" style="line-height: normal; "><span style="color: black; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >If you want to top it with some Tofutti brand sour cream, I think you should. When I served this to G and J, I plated super cute with a little mound of Spanish rice with chips stuck in it. I think G has a picture. I might track that down. Extra fresh cilantro, the Tofutti sour cream, and some avocado are nice finishing touches to have on the plate/table.<o:p></o:p></span></span></span></p> <p class="MsoNormal" style="line-height: normal; "><span style="color: black; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >J’s been making some pretty righteous miso soup on a regular basis for his lunch scene. I’ve been lucky enough to get in on it myself a couple times, and man is it good. And he whips this up in like 20 minutes. I think it would probably take me longer, but I asked him what he does, and apparently it goes a little something like this:<o:p></o:p></span></span></span></p> <p class="MsoNormal"><b><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Miso Soup__________________________________________________________________<o:p></o:p></span></span></span></b></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Ingredients: 2-3 cloves garlic (or to your specific garlic taste), olive oil, green onions, pick a couple vegetables/what you have on hand (carrots, celery, mushrooms, broccoli, green beans, daikon radish, and bok choy are my favorites), veggie stock, tofu (firm and pressed to reduce moisture), rice noodles of your choice (you could probably even use 100% buckwheat soba noodles if you wanted), seaweed (nori, wakame, haziki), and miso (we’re using Westbrae Natural brand vegetarian, unpasteurized, organic mellow brown rice miso).<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in; "><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Pre-cook rice noodles before or during the following, and set aside<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; "><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Mince the garlic and sauté in a large pan with 1 teaspoon olive oil on medium/high heat<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; "><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Chop green onion – sauté the white part with the garlic and set aside the green part for garnishment topping at the end<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; "><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Chop carrots (small pieces), celery, and any other veggies you’re using and add to the pan – mushrooms, broccoli, green beans, bok choy, daikon radish, etc (sauté carrot and celery first, then add according to vegetable – be mindful of order/cooking times and to not overcook)<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; "><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Add 1-2 cups of water (depending on serving size)<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; "><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Add 1-2 cups of vegetable stock (depending on desired thickness and serving size)<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; "><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Add tofu, once cubed<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; "><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Add seaweed (nori, wakame, haziki) of your choice, and your call on how much, too – seaweeds are excellent for you, so be brave. They take on the taste of the miso in a heavenly way.<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; "><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Keep simmer to low once all ingredients have been added<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; "><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >On a different burner, mix 1-2 teaspoon miso (to taste desired) with a small amount of veggie stock and simmer on the lowest heat possible for just a few moments, stirring until consistent throughout and then add to your soup mixture (boiling the miso kills it, and we don’t want to do that)<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; "><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >To serve: put some rice noodles in the bottom of a bowl, ladle the miso/veggie soup mixture over the top, and garnish with the green onions<o:p></o:p></span></span></span></p> <p class="MsoNormal" style="line-height: normal; "><span style="color: black; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >J is a big fan of the “A Vegan Taste of…” series of cookbooks (there’s A Vegan Taste of: Thailand, Mexico, The Middle East, East Africa, Italy, France, North Africa, Eastern Europe, The Caribbean, and Central America, Greece, etc.), and adapted a few of the recipes in the Vegan Taste of India one to make an Indian Feast last week that was To Die For. If you like these seasonings, you have to check this meal out:<o:p></o:p></span></span></span></p> <p class="MsoNormal"><b><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Mung Bean Dahl</span></span></span></b><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >_______________________________________________________________________<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >4 oz/100 g mung beans (soaked overnight at least, can go for 2 days, or until sprouted)<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 onion, peeled and finely chopped<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 garlic clove, crushed<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Chili flakes instead of green chili (very small)<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 tablespoon vegetable oil<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 teaspoon ground cumin<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 teaspoon ground coriander<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 teaspoon black mustard seed<o:p></o:p></span></span></span></p><p></p><p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >¼ teaspoon ground fenugreek (very finely ground)<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >4 cardamoms, husked and the seeds separated<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Black pepper<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >25 fl oz/750 vegetable stock or water<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Finely chopped fresh parsley (optional)<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >“Soak the mung beans in water for 2 hours. Heat the oil and fry the onion, garlic, and chili (flakes) until soft. Add the cumin, coriander, mustard seed, fenugreek, and cardamoms and stir around for 30 seconds. Drain the mung beans and add them to the pan together with the stock or water. Season with black pepper and bring to the boil. Cover and simmer for about 50 minutes, stirring occasionally, until the beans are tender. Remove from the heat and mash with a potato masher. Return to the stove and heat gently, whilst stirring, for a minute or two. Garnish with chopped parsley when serving.” <b>[For John’s version, add a cup of spinach and squirt of Bragg’s and substitute green chili for red flakes.]</b><o:p></o:p></span></span></span></p> <p class="MsoNormal" align="right" style="text-align:right"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >From “A Vegan Taste of India” by Linda Majzlik, pg. 36-7<o:p></o:p></span></span></span></p> <p class="MsoNormal"><b><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Spiced Cauliflower with Cashews__________________________________________________ <o:p></o:p></span></span></span></b></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Tomato celery shallot instead of onion<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 lb/450 g cauliflower, cut into small florets<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 onion, peeled and chopped <b>[John used one shallot instead of a whole onion]</b><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >2 garlic cloves, crushed<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >3 oz/75 g cashew nuts, ground<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 oz/25 g sultanas<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 tablespoon sunflower oil<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >12 fl. Oz/350 ml water<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 rounded teaspoon ground cumin<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 rounded teaspoon ground coriander<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 rounded teaspoon yellow mustard seed<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >½ teaspoon fenugreek<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >½ teaspoon turmeric<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Black pepper<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Toasted cashew nuts<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Garam masala<o:p></o:p></span></span></span></p> <p class="MsoNormal"><b><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >[John also used 1 tomato and some celery in this dish]<o:p></o:p></span></span></span></b></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >“Blend the onion with the garlic and fry in the oil until soft. Add the cumin, coriander, mustard seed, fenugreek and turmeric and stir around for 30 seconds. Add the water, cauliflower, and sultanas and season with black pepper. Stir well and bring to a boil, then cover and simmer gently until the cauliflower is just tender. Stir in the ground cashews and continue simmering for a couple of minutes while stirring. Garnish with the toasted cashew nuts and sprinkle with garam masala.”<o:p></o:p></span></span></span></p> <p class="MsoNormal" align="right" style="text-align:right"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >From “A Vegan Taste of India” by Linda Majzlik, pg. 89<o:p></o:p></span></span></span></p> <p class="MsoNormal"><b><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >J’s Green Beans_________________________________________________________________<o:p></o:p></span></span></span></b></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Ingredients: ginger, olive oil, carrots, green beans, sesame oil, rice vinegar, sweet chili sauce, red chili flakes, sesame seeds (amount of vegetables depends on serving size desired – use your judgment/palette to specify).<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Finely sliver a small amount of ginger (tiny strips) and carrot (so everything is long like the green beans) and chop the beans in half after taking the ends off. Sauté the ginger in a little olive oil, add green beans, add carrots, add 1-2 teaspoons sesame oil, a little splash of rice vinegar, some sweet chili sauce (to taste), some red chili flakes (if you really want some heat), sprinkle sesame seeds, and serve.<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><o:p><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" > </span></span></o:p></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Okay friends, here’s a couple especially amazing recipes that I am really excited to share with you. These recipes are straight out of “Vegan Brunch: Homestyle Recipes Worth Waking Up For – From Asparagus Omelets to Pumpkin Pancakes" by the truly gifted Isa Chandra Moskowitz, author/co-author of such ground-breaking and widely-popular cookbooks as “Vegan with a Vengeance”, “Veganomicon – The Ultimate Vegan Cookbook”, and “Vegan Cupcakes Take Over the World”. Isa has graciously given her permission for these recipes to be used on this blog, and I want to both thank her and compel ya’ll to give these a try. These omelets are totally customizable – G had a broccoli cheddar (daiya) one, J had a spinach/tomato version and I did what J did, but added some sautéed mushrooms. You might have to go to a specialty salt/seasoning shop to get the salt, but the high sulfuric content really does make it seem strangely and inexplicably egg-y. In the best way possible, not in a gross imitation way. Anyway, these recipes are seriously to die for, and if you like what you see – go buy Vegan Brunch. It’s flippin’ awesome.<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><o:p><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" > </span></span></o:p></span></p> <p class="MsoNormal"><b><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Tofu Omelets_______________________________________________________________<o:p></o:p></span></span></span></b></p> <p class="MsoListParagraphCxSpFirst" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >2 garlic cloves (optional) (but heck yes!)<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 pound silken tofu, lightly drained (not the vacuum-packed kind) or soft tofu (Nasoya brand is recommended)<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >2 tablespoons nutritional yeast<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >2 tablespoons olive oil<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >½ teaspoon turmeric<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 teaspoon fine black salt, plus extra for sprinkling<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >½ cup chickpea flour<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 tablespoon arrowroot or cornstarch<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Chop up the garlic, if using, in a food processor. Add the tofu, nutritional yeast, olive oil, turmeric, and salt. Puree until smooth. Add the chickpea flour and arrowroot and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated.<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Preheat a large, heavy-bottomed, nonstick skillet over medium-high heat. Well-seasoned cast iron works great or use a regular nonstick skillet. Lightly grease the pan with either cooking spray or a very thin layer of oil (the less oil the better for the nice brown speckles we’re going for). Also, make sure that you use a large skillet, as you need room to spread out the omelet and to get your spatula under there to flip. Don’t use an 8-inch omelet pan or anything like that. Here you’ll need at least 12 inches (tee hee).<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle"><b><span style="line-height: 115%; "><o:p><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" > </span></span></o:p></span></b></p> <p class="MsoListParagraphCxSpLast" align="right" style="text-align:right"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >From “Vegan Brunch: Homestyle Recipes Worth Waking Up For – from Asparagus Omelets to Pumpkin Pancakes” by Isa Chandra Moskowitz<o:p></o:p></span></span></span></p> <p class="MsoNormal"><b><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Buckwheat Pancakes__________________________________________________________<o:p></o:p></span></span></span></b></p> <p class="MsoListParagraphCxSpFirst" style="text-indent:-.25in;mso-list:l1 level1 lfo2"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >½ cup buckwheat flour <b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l1 level1 lfo2"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >¼ cup quinoa flour<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l1 level1 lfo2"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >¼ cup corn flour (not cornmeal; corn flour is finer)<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l1 level1 lfo2"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >2 tablespoons tapioca flour (cornstarch or arrowroot would be okay, too)<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l1 level1 lfo2"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 tablespoon ground flax seeds (or flax meal)<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l1 level1 lfo2"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 tablespoon baking powder<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l1 level1 lfo2"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >¼ teaspoon cinnamon<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l1 level1 lfo2"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >¼ teaspoon salt<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l1 level1 lfo2"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >½ cup soy milk (or other nondairy milk)<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l1 level1 lfo2"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >½ cup water<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l1 level1 lfo2"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >2 tablespoons pure maple syrup<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l1 level1 lfo2"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >2 tablespoons canola oil<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l1 level1 lfo2"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >¼ teaspoon pure vanilla extract<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l1 level1 lfo2"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Cooking spray<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l1 level1 lfo2"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >In a large mixing bowl, mix together all flours and the flax seeds, baking powder, cinnamon, and salt. Create a well in the center and add the remaining wet ingredients. Use a fork to mix well for about a minute. Let the batter rest for about 10 minutes and preheat a large, heavy-bottomed, nonstick pan, preferably cast iron, over medium heat.<b><o:p></o:p></b></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l1 level1 lfo2"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >When pan is hot, spray with a thin layer of cooking spray and use an ice cream scooper to pour batter and form pancakes. I usually make two at a time, but do as many as you can fit. The pancake should start to form little air bubbles, but not as much as “normal” pancakes do, so don’t worry. Cook on one side for 2 ½ to 3 minutes, then flip and cook for 2 minutes more.<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle"><span style="line-height: 115%; "><o:p><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" > </span></span></o:p></span></p> <p class="MsoListParagraphCxSpLast" align="right" style="text-align:right"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >From “Vegan Brunch: Homestyle Recipes Worth Waking Up For – from Asparagus Omelets to Pumpkin Pancakes” by Isa Chandra Moskowitz<o:p></o:p></span></span></span></p> <p class="MsoNormal"><b><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Diner Home Fries</span></span></span></b><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >________________________________________________________________<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpFirst" style="text-indent:-.25in;mso-list:l2 level1 lfo3"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >2 pounds Yukon Gold potatoes (about 4 to 6 potatoes), cut in half lengthwise, sliced ½ inch thick or so<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l2 level1 lfo3"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >3 tablespoons vegetable oil, divided<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l2 level1 lfo3"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 green pepper, seeded, cut into ½-inch wide, inch-long pieces<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l2 level1 lfo3"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >1 medium onion, cut into ½-inch wide, inch-long-pieces<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l2 level1 lfo3"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >¾ teaspoon salt<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l2 level1 lfo3"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >½ teaspoon ground black pepper<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l2 level1 lfo3"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Place potatoes in a pot and cover with cold water. Cover the pot and bring to a boil. Once boiling, turn heat down just a bit (to medium high) and cook for about 15 more minutes, until potatoes are thoroughly cooked but still firm. Drain well.<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l2 level1 lfo3"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Preheat a large, heavy-bottomed skillet over medium-high heat. Add 2 tablespoons oil and let the oil get hot. Add the potatoes and flip them around with a spatula to coat in oil. Let them cook undisturbed for about 5 to 7 minutes; they should be lightly browned. If not then bring the heat up a bit. Toss them and let cook for 10 more minutes, flipping occasionally to brown all sides. They won’t all get browned and crispy; just do your best.<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l2 level1 lfo3"><!--[if !supportLists]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >·<span style="font:7.0pt "Times New Roman""> </span></span></span></span><!--[endif]--><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Add the peppers, onions, salt and pepper, and another tablespoon of oil and cook for 5 to 7 more minutes, stirring often, until onions and peppers are cooked.<o:p></o:p></span></span></span></p> <p class="MsoListParagraphCxSpMiddle"><span style="line-height: 115%; "><o:p><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" > </span></span></o:p></span></p> <p class="MsoListParagraphCxSpLast" align="right" style="text-align:right"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >From “Vegan Brunch: Homestyle Recipes Worth Waking Up For – from Asparagus Omelets to Pumpkin Pancakes” by Isa Chandra Moskowitz<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><o:p><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" > </span></span></o:p></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Enjoy these recipes – L and V are still eating leftovers, they loved the minestrone soup (it’s their favorite thing I’ve made so far), and there will certainly be loads of updates posted this week!<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 18px; font-size: small;"><br /></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" >Much love,<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="line-height: 115%; "><span class="Apple-style-span" style="font-size: small; "><span class="Apple-style-span" >JRW</span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; "><span class="Apple-style-span" style="font-size: 10pt;"><o:p></o:p></span></span></span></p>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com0tag:blogger.com,1999:blog-2481806783623451798.post-9056731786701953422010-11-06T07:56:00.000-07:002010-11-08T13:08:20.955-08:00Day Five...and Six and Seven<span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Greetings from Arizona, where I am for a family friend's wedding this weekend. What are L and V eating, you wonder? Leftovers. And that soup mentioned yesterday. I went over super early on Day Five (L and V were out at appointments, actually), and it was actually kinda neat to cook alone in that big kitchen, the sounds of chopping and saute-ing my only soundtrack. I made both a ready-to-roast potato set-up for their Day Five meatloaf dinner, and a big pot of minestrone soup for them to scoop from all weekend. There's snacks, and there's still leftovers from the week, so I'm full of trust that they'll have lots of vegan, gluten-free options to reach for in my stead. I get back Sunday night, and will be back in action Monday morning.</span></span><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">The minestrone was loosely based on a recipe by Susan O'Brien in her cookbook (which I highly recommend) "The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes" on page 36. My version yesterday went something like this:</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><b>Minestrone Soup__________________________________________________________</b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">2 tablespoons olive oil</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 large onion, chopped</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">4 stalks celery, chopped</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 cup chopped carrots</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 green bell pepper, seeded and chopped</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">2 cups of prepared and halved green beans</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">5-6 cloves of garlic, finely chopped</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 can or 15 oz of soaked and rinsed red kidney beans</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 32 oz carton of organic vegetable stock </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1-2 vegan buoillon cubes (optional - I needed these because I wanted to add more liquid, so I dissolved them in water that I added as I went prior to simmering to get the right consistency)</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 whole diced tomato (or if you have a can of diced tomato around, you can use that)</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">2 cups tomato sauce (they had an open jar of Ragu-like sauce in the fridge from last week that worked perfectly)</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1/2 cup chopped fresh (or dried) parsley</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1/2 cup chopped fresh (or dried) basil</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 teaspoon tarragon</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 teaspoon oregano</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">2 tablespoons wheat-free tamari sauce</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 tablespoon balsamic vinegar</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 package of gluten-free penne pasta or pasta shape of your choice</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">salt and pepper to taste</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Method: In a large stockpot, heat the oil over medium high heat. Add the onions and saute until soft. Add the chopped celery, carrots, bell pepper, and green beans and saute another 6-8 minutes. If the vegetables start to stock to the bottom of the pot, instead of adding more oil, add a little bit of the veggie stock, and continue to saute. Add the garlic and cook for 1 to 2 minutes, and then add the beans, vegetable stock, tomatoe, tomato sauce, herbs, tamari sauce, balsamic vinegar, and salt and pepper and simmer until the vegetables are tender and flavors have blended, about 30-60 minutes. If it gets too thick, dissolve a bouillon cube and add the liquid as desired. Cook the pasta according to instructions and set aside. To serve: put some of the pre-cooked noodles into the bottom of a bowl, and ladle hot soup over the top. The pasta is kept separately to not mess up the liquid ratio - they tend to absorb, and then you have to keep adding liquid when you serve, unless you do it this way. I think it preserves the integrity of the veggies on their own a bit, too, but maybe that's just me.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">It turned out pretty tasty. Here's what I did to prep their Day Five dinner the rest of the way (the meatloaf was prepared on Day Four and was resting and setting up in the fridge for a day, so all they had to do was pull and heat, and I wanted them to have a roast potato side dish): </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><b>Easy Garlic and Rosemary Roast Potatoes_______________________________________________</b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 bag of baby red potatoes</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">2 tablespoons garlic powder (raw garlic will burn when roasted with the potatoes this way. 2 T is kind of a lot, but I like garlic, and so does L and V)</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 tablespoon finely chopped fresh or dried rosemary</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 tablespoon olive oil (or enough to finely coat all the potatoes)</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 tablespoon balsamic vinegar (a couple baby squirts)</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Method: Wash and cut red potatoes, and remove imperfections/eyes. The really teeny ones you can probably cut in half. Bigger ones I cut into thirds. Put in a cooking dish - something like a roasting pan with a good airtight lid. L and V had a nice small one that worked perfectly. Throw the prepared potatoes in, and then the olive oil and balsamic vinegar, and toss until evenly spread on all potatoes. Then top with your garlic powder (I threw a little garlic in while tossing, so it would be even and not just all on top) and rosemary and bake at 375 for 1 hour+ or until tender to your liking.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Here's the recipe for the most amazing meat[less]loaf - special thanks to Bryanna Clark Grogan and her blog </span></span><a href="http://veganfeastkitchen.blogspot.com/"><span class="Apple-style-span" style="font-size: small;">http://veganfeastkitchen.blogspot.com</span>/</a> <span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">for permission to share and for having a pretty awesome blog, period. At some point in the near future, I'll just share a link of all our favorite vegan/gluten-free blogs out there - especially the ones with great and easy recipes. Without further ado:</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small; "><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small; "><b>Meatloaf____________________________________________________________________</b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><p class="MsoNormal"><strong><span style="font-size:9.0pt;line-height:115%; font-family:"Trebuchet MS","sans-serif";mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;color:black">(GLUTEN-FREE VERSION)</span></strong><b><span style="font-size:9.0pt;line-height:115%;font-family:"Trebuchet MS","sans-serif"; color:black"><br /><strong><span style="font-family:"Trebuchet MS","sans-serif";mso-bidi-font-family: "Times New Roman";mso-bidi-theme-font:minor-bidi">BRYANNA’S GOOD VEGAN “MEATLOAF” WITH POTATO AND OATS,</span></strong><br /><strong><span style="font-family:"Trebuchet MS","sans-serif";mso-bidi-font-family: "Times New Roman";mso-bidi-theme-font:minor-bidi">VERSION #2 MADE WITH TEXTURED SOY PROTEIN (A Weight Watcher's Core Plan recipe)</span></strong></span></b><span style="font-size: 9pt; line-height: 115%; font-family: 'Trebuchet MS', sans-serif; "><br /><br /><span class="apple-style-span" style="color: black; ">This recipe makes a good all-around vegetarian "meatloaf", and the leftovers can be used as vegetarian "crumbles". The unpeeled potato, oatmeal, and onions add fiber to a normally low-fiber protein dish. Note: All vegetarian loaves are firmer and more appetizing if you let them cool thoroughly, then slice and reheat them, so make this the day before, or early in the day. Good with Rich Brown Gravy, or just ketchup. Leftovers make good sandwiches.</span><br /><br /><span class="apple-style-span" style="color: black; ">The use of TVP instead of veggie "ground round" or ground seitan makes this loaf gluten-free.</span><br /><br /><span class="apple-style-span" style="color: black; ">3 cups dry textured soy protein granules, dry</span><br /><span class="apple-style-span" style="color: black; ">2 1/2 cups hot water</span><br /><span class="apple-style-span" style="color: black; ">2 small or 1 large low-sodium vegetarian bouillon cube</span><br /><span class="apple-style-span" style="color: black; ">4 teaspoons gravy browner, such as Kitchen Bouquet (</span><strong style="color: black; "><i><span style="font-family:"Trebuchet MS","sans-serif"; mso-bidi-font-family:"Times New Roman";mso-bidi-theme-font:minor-bidi">GLUTEN-FREE NOTE: SEE BELOW)</span></i></strong><span class="apple-style-span">1 tablespoon Marmite yeast extract, or 2 tablespoons dark miso <span class="Apple-style-span">(J and I used dark miso)</span></span><br /><span class="apple-style-span" style="color: black; ">1 cup old-fashioned oatmeal (rolled or quick oats)</span><span class="apple-converted-space" style="color: black; "> </span><strong><span style="font-family: 'Trebuchet MS', sans-serif; "><i>(GLUTEN-FREE NOTE: if you don't use oats, try flaked amaranth, quinoa or buckwheat instead) </i><span class="Apple-style-span">(J and I used Bob's Red Mill brand gluten-free oats)</span></span></strong><br /><span class="apple-style-span" style="color: black; ">8 ounces new or red potatoes, scrubbed and grated</span><br /><span class="apple-style-span" style="color: black; ">(this is about 1 1/3 cups grated, or a potato about 4 x2 1/2")</span><br /><span class="apple-style-span" style="color: black; ">2 medium onions, finely chopped (a food processor does this best)</span><br /><span class="apple-style-span" style="color: black; ">1/4 cup low-sodium soy sauce</span><span class="apple-converted-space" style="color: black; "> </span><strong style="color: black; "><i><span style="font-family: "Trebuchet MS","sans-serif";mso-bidi-font-family:"Times New Roman";mso-bidi-theme-font: minor-bidi">(USE WHEAT-FREE TAMARI FOR GLUTEN-FREE)</span></i></strong><br /><span class="apple-style-span" style="color: black; ">1/4 cup low-sodium ketchup</span><br /><span class="apple-style-span" style="color: black; ">1/4 cup nutritional yeast flakes</span><br /><span class="apple-style-span" style="color: black; ">OPTIONAL: 1/4 c. ground flaxseed </span><span class="apple-style-span"><span class="Apple-style-span">(use it - it's good for you and good for the loaf - just grind it really really finely)</span></span><br /><span class="apple-style-span" style="color: black; ">1/2 teaspoon salt</span><br /><span class="apple-style-span" style="color: black; ">1 teaspoon garlic granules</span><br /><span class="apple-style-span" style="color: black; ">1 teaspoon dried thyme</span><br /><span class="apple-style-span" style="color: black; ">1 teaspoon savory</span><br /><span class="apple-style-span" style="color: black; ">1/2 teaspoon dried basil</span><br /><span class="apple-style-span" style="color: black; ">1/2 teaspoon dried oregano</span><br /><span class="apple-style-span" style="color: black; ">1/2 teaspoon dried, crumbled sage</span><br /><span class="apple-style-span" style="color: black; ">1/2 teaspoon freshly-ground black pepper</span><br /><strong style="color: black; "><i><span style="font-family:"Trebuchet MS","sans-serif";mso-bidi-font-family: "Times New Roman";mso-bidi-theme-font:minor-bidi">Topping: (optional)</span></i></strong><span class="apple-converted-space" style="color: black; "><b><i> </i></b></span><br /><span class="apple-style-span" style="color: black; ">1/2 cup low-sodium ketchup, barbecue sauce, or tomato sauce</span><br /><br /><span class="apple-style-span" style="color: black; ">Preheat the oven to 400°F.</span><br /><br /><strong style="color: black; "><i><span style="font-family:"Trebuchet MS","sans-serif";mso-bidi-font-family: "Times New Roman";mso-bidi-theme-font:minor-bidi">NOTE: If you want a fine-textured loaf, grind the "crumbles", (or the reconstituted soy protein) in a food processor or a food mill until ground quite fine. If you want it rougher-texture, leave it "as is".</span></i></strong><br /><br /><span class="apple-style-span" style="color: black; ">Mix the textured soy protein with the hot water in a large bowl, and let stand for about 10 minutes to rehydrate.</span><br /><br /><span class="apple-style-span" style="color: black; ">Mix all of the rest of ingredients into the textured soy protein. Mix it well with your hands.</span><br /><br /><span class="apple-style-span" style="color: black; ">Press the mixture into a 9 x 5" loaf pan, sprayed lightly with oil from a pump sprayer, or with cooking spray, and lined on the bottom with cooking parchment. Cover the loaf with the ketchup, barbecue sauce, or tomato sauce, if you like.</span><br /><br /><span class="apple-style-span" style="color: black; ">Bake for 1 hour, covering the pan with foil for the first 30 minutes.</span><br /><span class="apple-style-span" style="color: black; ">Let the loaf cool thoroughly in the refrigerator before slicing. Reheat if necessary, in the microwave, or by steaming or baking in a covered dish.</span><br /><span class="apple-style-span" style="color: black; ">This is good cold or hot, and makes great sandwiches!</span><br /><br /><strong style="color: black; "><span style="font-family:"Trebuchet MS","sans-serif";mso-bidi-font-family: "Times New Roman";mso-bidi-theme-font:minor-bidi">Servings: 8</span><o:p></o:p></strong></span></p></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">...And I'm going to leave it at that.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">I am so blessed to be a witness and facilitator for week one of this process.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">I am so humbly amazed at L and V, their openness and willingness.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">I am so completely grateful for the opportunity to be trained in the kitchen by G and J.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">And last but not least - I am thankful that Max (my fiance) drove from L.A. to Phoenix last night so we could be together this weekend. It's not easy being apart for these 90 days, but the sacrifice is worth the reward, and I am the luckiest girl on the planet to be partnered with a man who understands my deep need for independence and for radically switching gears every so often. I love you, honey!</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Get some sun on your face today. Vitamin D is your friend.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">JRW</span></span></div><div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div></div>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com1tag:blogger.com,1999:blog-2481806783623451798.post-90084843441240680162010-11-05T19:33:00.000-07:002010-11-08T11:13:33.069-08:00Day Four...Really Delving In<p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Day Four…</span></span></span></span></span></span></span></p><p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"></span></span></span></span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">This is going to be a <b>monster</b> long post, but if you read it, I swear the payoff is worth it.</span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">I can’t believe it’s only the first week still. The progress, the rich sense of purpose, and forward momentum is sooo going there. Day Four began with an acupuncture appointment for L, and I have been looking forward all week to this so I could meet the acupuncturist and talk to her about L’s symptoms in the Chinese tradition, what she’s focused on in their weekly treatments, and her opinion on what L should be eating right now.<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">This is where it gets fascinating. The acupuncturist didn’t mention Lyme once in the conversation (and again didn’t mention it when we delved a little deeper at the end of the appointment, also). In the Chinese tradition, microbes or pathogens that carry disease can only flourish in an environment where there is damp accumulation. This, and that fact that L is an earth constitution in Chinese thought, point toward a spleen Qi deficiency. Here’s a translation of the notes the acupuncturist scribbled down for me to take, and a summary of what she imparted to me:<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> Earth Constitution | Blood Type O<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> Spleen Qi deficiency<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> Damp accumulation | phlegm obstructing channels <o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> Liver Qi stagnation/toxicity (due to the high number of medications in her system)<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> Focus: strengthen the spleen, clear/transform damp/phlegm accumulation, and <o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; text-indent:.5in;line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> harmonize the liver</span></span></span></span></span></span></span></p><p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; text-indent:.5in;line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"></span></span></span></span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Recommended reading: Peter D’Adamo, “Change Your Hereditary Destiny”</span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:.5in;line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">L is Blood Type O = decrease/eliminate high glycemic index –foods (really sweet foods <o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:.5in;line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> like orange juice, bananas, peanut butter, ketchup, sugar, cashews, etc. – sucks for </span></span></span></span></span></span></span><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">the </span></span></span></span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">cashew cream, eh?)</span></span></span></span></span></p><p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:.5in;line-height:normal"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"></span><span class="Apple-style-span">Recommended foods for the liver/spleen situation: agave, cranberries, lemon, lime, </span><span class="Apple-style-span">nectarine, peach, pineapple, apricot, mushrooms, zucchini, almond oil, olive oil, yams, </span><span class="Apple-style-span">sweet potatoes, peas, amaranth, millet, basmati, quinoa</span></span></span></span></span></p><p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:.5in;line-height:normal"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"></span><span class="Apple-style-span">L should not be eating hardly any raw food. [More on this in a moment…]</span></span></span></span></span></p><p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:.5in;line-height:normal"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"></span><span class="Apple-style-span">L should possibly be eating 2 oz. of lean animal protein like chicken sometimes [More on </span><span class="Apple-style-span">this also…]</span></span></span></span></span></p><p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:.5in;line-height:normal"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"></span><span class="Apple-style-span">The acupuncturist is <b>stoked</b> that L is off wheat and dairy.</span></span></span></span></span></p><p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:.5in;line-height:normal"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></span></p><p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:.5in;line-height:normal"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"></span><span class="Apple-style-span">The acupuncturist was thrilled to meet me, thrilled at what I’m doing with L, and really made me feel recognized and acknowledged for the purpose to which I’m on the scene now. She told me that Paul Pitchford’s <i>Healing with Whole Foods</i> was absolutely where I should be informing myself, and was happy to hear that I’m <i>so there.</i> </span></span></span></span></span></p><p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:.5in;line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span></span></p><p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">So, I did some reading of what our beloved P. Pitchford has to say about all of this…I feel totally illuminated. Not only do I see L in this and resonate with this, but it totally drives home the point that <i>nutrition plays a large, if not decisive role in L’s healing, especially in regard to her nervous system</i>:<o:p></o:p></span></span></span></span></span></span></span></p> <span style="line-height: 115%; " trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"></span></span></span></span></span></span></span><blockquote><span trebuchet="" times="" new=""><span style="line-height: 115%; " trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">The Earth Element’s related organs, the spleen-pancreas and stomach, are primarily responsible for the digestion and distribution of food and nutrients. The <i>qi</i> energy and other essences extracted from digestion are used by the body to create <i>wei qi </i>energy (immunity</span></span></span></span></span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">), vitality, warmth, and the formation of the tissues [including nerves, people!] and mental functions…Those with general signs of spleen-pancreas imbalance are characterized by…compulsive “stuck” behavior that prevents them from developing [so much of L and I’s conversations recently have turned to “up-ing her fight” and turning up the drive to get active and soldier in her healing]…when they have weight problems, they tend to be overweight without overeating…and accumulate possessions…deficient <i>qi</i> energy of the spleen-pancreas is common among…those who are malnourished due to a diet of refined, highly-processed foods…[are you ready for this?] Those with spleen-pancreas<i> qi </i>deficiency are predisposed to additional problems. The <i>qi</i> of the spleen-pancreas, often called the “<i>middle qi</i>,” animates the periphery of the body. The strength of the arms and legs depends on this <i>qi</i>, and weak limbs signify a deficiency of it.</span></span></span></span></span></span></blockquote><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"></span></span></span></span></span></span><p></p> <p class="MsoNormal" align="right" style="mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;margin-left:.5in;text-align:right;line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">[Pitchford, pgs 341-342]<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Let me be clear here. The primarily debilitating effect of L’s condition/Lyme has been peripheral neuropathy, i.e. degeneration of the nerves (and therefore muscles) on her hands and feet. L has difficulty doing things like writing, walking, gripping, etc. She is a trooper though, and is working so hard (and has been for over a year) in her physical therapy and is regaining mobility. So I find it amazing then that in the Chinese system, <b><i>the place responsible for the digestion of food and distribution of nutrients, when in imbalance, can adversely affect the energy that animates the periphery.</i> </b><o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Is anyone else having an A-HA! moment, or is it just me? Let’s also peek at what Pitchford teaches us regarding dampness accumulation (this is a juicy case for veganism – no pun intended!):<o:p></o:p></span></span></span></span></span></span></span></p> <i><span style="line-height: 115%; " trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"></span></span></span></span></span></span></span></i><blockquote><i><span style="line-height: 115%; " trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Dampness</span></span></span></span></span></span></span></i><span style="line-height: 115%; " trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> can invade the joints and acupuncture channels. Movement becomes difficult, numbness may appear, and if </span></span></span></span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">there is pain, it is fixed in one place…<i>Damp</i> diseases in general have a sluggish, stagnant quality and often take a long time to cure…Many chronic illnesses involve <i>dampness</i>. Fully two-thirds of the typical diet in the United States consists of animal products, which promote any type of <i>dampness</i>…rheumatoid arthritis, and other apparently virus- or micro-organism-related degenerations usually involve pathogenic dampness in conjunction with various other contributing factors.</span></span></span></span></span></span></blockquote><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span></span></span><p class="MsoNormal" align="right" style="mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;margin-left:.5in;text-align:right;line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">[Pitchford, pg 344]<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">It is obvious at this point, then, that of the six divisions of <i>yin/yang</i> (cold, heat, interior, exterior, deficiency, excess), it ends up that I should mostly think of L’s diagnostic profile (in the Chinese tradition) in terms of deficiency versus excess, and plan the menu accordingly. The foods I want to be looking for then are those that build spleen <i>qi</i>, detoxify the liver, clear/transform dampness accumulation, and strengthen the liver/spleen/pancreas in general. It’s totally coming into focus more and more.<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">And here’s the deal with the no raw/only cooked thing: a weak spleen-pancreas indicates neglect or ignorance of the Earth Element at the level of food (I feel like I could do a whole post on that one statement). Properly preparing food then becomes crucial. The spleen/pancreas/liver have to work extra hard to digest raw food (cooking helps break down molecular components for easier digestion), and this taxes an already weakened digestive system as well as takes energy to do – energy that the system could be re-directing toward the healing process. The dietary suggestions for deficient spleen/pancreas is about eating warming, neutral, easy-to-digest food so that it can build up balanced <i>qi</i> again.<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Apparently the acupuncturist’s '2 oz of chicken' recommendation is because of L’s Type O blood type, and the fact that she is therefore prone to hyperglycemia, which animal protein (in small lean portions every so often) can neutralize effectively. I completely respect that stance, and also here are my thoughts: obviously, I’m vegan, and at this point I know that digestion of animal products requires much enzymatic activity in the digestive system – and aren’t we trying to help digestion be as simple as possible, given all of the above? Also, the Peter D’Adamo eat-for-your-blood-type thing has been met with a considerably amount of expert resistance. Now, I do think there <i>is</i> something to it, as I do kind of resonate with it, personally. My fiancé is both vegan and type O blood, and he easily becomes peckish, has a fast metabolism, and requires constant mindfulness of his protein consumption. I am AB blood type – which, according to D’Adamo’s model, is one of the best and easiest to subsist on an exclusively plant-based diet. So here’s my conclusion for now: I am going to be mindful of L’s protein intake (I know this is important for healthy nerves, so of course I have an eye here), and I am going to remind her to be very open and honest with me regarding cravings. She tells me now she has zero meat or dairy cravings (how cool is <i>that</i>!? It just goes to show how much her body needs and is loving this right now, in my opinion). If she does, we’ll look into the 2 oz. Although, I have to be honest here – the thought of preparing flesh at this point kinda freaks me out. Perhaps V could help out on that one, if it comes to that. And as far as the whole hyperglycemic/meat relationship – we’ve cut out SO much, if not close to all, sugar. So do we really need meat (which we know clogs her system, when <i>we’re trying to eat to unclog the system</i>) to neutralize/help metabolize sugar? However, I remain open, because:<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><b><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">At no point is this about projecting my own value system onto another, or trying to indoctrinate L or V.<o:p></o:p></span></span></span></span></span></span></span></b></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">What this <b>is </b>about is L and V letting me be their guide as we journey toward treating this condition <i>nutritionally</i> – due to the nature of the condition combined with the nature of L’s dietary style at baseline, this means <i>as vegetal a diet as is possible</i>, along with the extraction of foods containing gluten and sugar, not just animal products (meat and dairy).<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">And we are already seeing <b>results</b>. L has lost 3 pounds (in the first 4 days), does not feel deprived, has an increased amount of enthusiasm and focus (in my opinion, compared to day one), self-reports a decrease in mucus/phlegm, leading to decreased snoring (according to V), and L’s daughter, the acupuncturist, and the physical therapist all commented on how well L seems to be doing right now and overall progress as of recently (I feel like this project got started at the perfect moment). After acupuncture, L told me there were certain needles in her feet that she could feel when they were being inserted (implicates some potential increase in peripheral sensation already?). <o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Can I get a <i>hallelujah</i>? <o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">So, day four dinner was fun. G and J finally came over and the five of us got a chance to hang out and talk about it all (and a variety of other topics) all the while: 1) I prepared a tofu stir fry for dinner that night, 2) J simultaneously prepared a meat[less]loaf for dinner on day five, and 3) G went through the pantry (bless him! Four brown grocery bags and one huge plastic garbage bag later…seriously). It was an active, loving, inspired environment and the sounds of laughter, cooking, and conversation filled the air. This is such a family endeavor. We are all joined in this healing. It’s an amazing feeling.<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">In leiu of a really explicit, directive recipe for the stir fry, here’s some overall tips and tricks that J imparted to me that really transformed the appearance, nutritional quality, and taste of my/our stir fry action:<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><b><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Tofu Stir Fry Tips</span></span></span></span></span></span></span></b><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">______________________________________________________________<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoListParagraphCxSpFirst" style="mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-add-space:auto;text-indent:-.25in;line-height:normal;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="color: black; "><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">·<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span></span></span></span><!--[endif]--><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Having a wok helps greatly.<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-add-space:auto;text-indent:-.25in;line-height:normal;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="color: black; "><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">·<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span></span></span></span><!--[endif]--><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">It’s all about timing. Plan your work, and work your plan. <o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-add-space:auto;text-indent:-.25in;line-height:normal;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="color: black; "><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">·<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span></span></span></span><!--[endif]--><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Coconut oil is great because it holds up at high heats, doesn’t splatter, is super good for you (in moderation, of course), and puts a nice golden brown color and semisweet flavor on the tofu when fried in it. Cut your tofu into approx. 1” x 1” x 1” perfect cubes or to your own liking. Put enough coconut oil in the pan (it stores as a solid, but liquefies when heated) to come 1/3 to ½ of the way up your cubes of tofu when they are sitting in the pan. Get a good golden brown, flip. Repeat. Tongs are suggested. <o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-add-space:auto;text-indent:-.25in;line-height:normal;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="color: black; "><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">·<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span></span></span></span><!--[endif]--><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Here are some of my favorite vegetables (and a fruit) for a good stir fry, in the order you would add them to the wok:<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;margin-left:1.0in;mso-add-space:auto;text-indent:-.25in;line-height:normal; mso-list:l0 level2 lfo1"><!--[if !supportLists]--><span style="color: black; "><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">o<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span></span></span></span><!--[endif]--><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Onions<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;margin-left:1.0in;mso-add-space:auto;text-indent:-.25in;line-height:normal; mso-list:l0 level2 lfo1"><!--[if !supportLists]--><span style="color: black; "><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">o<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span></span></span></span><!--[endif]--><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Garlic<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;margin-left:1.0in;mso-add-space:auto;text-indent:-.25in;line-height:normal; mso-list:l0 level2 lfo1"><!--[if !supportLists]--><span style="color: black; "><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">o<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span></span></span></span><!--[endif]--><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Mushrooms<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;margin-left:1.0in;mso-add-space:auto;text-indent:-.25in;line-height:normal; mso-list:l0 level2 lfo1"><!--[if !supportLists]--><span style="color: black; "><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">o<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span></span></span></span><!--[endif]--><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Carrots<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;margin-left:1.0in;mso-add-space:auto;text-indent:-.25in;line-height:normal; mso-list:l0 level2 lfo1"><!--[if !supportLists]--><span style="color: black; "><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">o<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span></span></span></span><!--[endif]--><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Celery<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;margin-left:1.0in;mso-add-space:auto;text-indent:-.25in;line-height:normal; mso-list:l0 level2 lfo1"><!--[if !supportLists]--><span style="color: black; "><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">o<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span></span></span></span><!--[endif]--><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Broccoli<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;margin-left:1.0in;mso-add-space:auto;text-indent:-.25in;line-height:normal; mso-list:l0 level2 lfo1"><!--[if !supportLists]--><span style="color: black; "><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">o<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span></span></span></span><!--[endif]--><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Green beans<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;margin-left:1.0in;mso-add-space:auto;text-indent:-.25in;line-height:normal; mso-list:l0 level2 lfo1"><!--[if !supportLists]--><span style="color: black; "><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">o<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span></span></span></span><!--[endif]--><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Pineapple<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;margin-left:1.0in;mso-add-space:auto;text-indent:-.25in;line-height:normal; mso-list:l0 level2 lfo1"><!--[if !supportLists]--><span style="color: black; "><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">o<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span></span></span></span><!--[endif]--><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">…you get the basic idea. Those that take longer for the most part go first, and those that you really don’t want to overcook go last. For the denser greens (broccoli, snap peas, green beans, etc.), you can boil some water and due a super quick blanch on those, drain, and then add to the wok in the last few minutes of the stir fry to speed things up and ensure that those things that take a shorter amount of time to cook don’t get overcooked. We don’t want to cook all the nutritional content out of the vegetables.<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-add-space:auto;text-indent:-.25in;line-height:normal;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="color: black; "><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">·<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span></span></span></span><!--[endif]--><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Here’s the deal on sauce if you don’t want to from-scratch it (if you do, there are plenty of recipes out there): there <i>is</i> righteous, gluten-free, vegan, organic teriyaki out there. I don’t have access to the bottle at the moment, but I’ll give a shout to the brand name later. It was tasty. I know G really wants to come up with a good home-made teriyaki. Perhaps that’ll be a later post. Anyway, the order is: a little coconut oil, your vegetables, the pre-fried tofu, and save sauce for the very end.<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-add-space:auto;text-indent:-.25in;line-height:normal;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="color: black; "><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">·<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span></span></span></span><!--[endif]--><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Here’s the deal on cooking rice on a stovetop burner: do not, I repeat do not lift the lid during the long simmer. Steam is vital to the process. And when it’s done, leave the lid on with the heat off for five minutes before lightly fluffing with a fork for a split second and then serve. Maybe this is common knowledge, but I had no idea. In so many ways I am still such a novice in the kitchen – it’s so funny and ironic the faith walk this all is. Let’s be honest – I am no expert, I am in a learning process, I am totally enabled by G and J (mad props, bros), and I am rising to the occasion through faithful obedience. [Wow, you never know when a discourse on rice will turn into a total personal reflection moment.]<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoListParagraphCxSpLast" style="mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-add-space:auto;text-indent:-.25in;line-height:normal;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="color: black; "><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">·<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span></span></span></span><!--[endif]--><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Here’s the deal on chopping 'the J way' for a stir fry (specifically), and I’m totally enrolled in this now: you want angular, same-sized pieces throughout, and you want to think of your cut in terms of what will create the most exposed surface area of the inside of the vegetable. Does that make sense? Don’t cut on the perpendicular – cut on a very acute/obtuse angle. There’s something mystically satisfying and flavor-boosting about this.<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Did anyone actually read this whole thing?<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">I promise it won’t always be such a lecture, I’m just so inspired by the momentum already, I’m learning so much along the way that is so convicting, and I feel strongly compelled to document as much of this process as I can (without sacrificing sleep and appropriate down time). I have a sense it will be important later for many reasons.<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Coming up soon:<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoListParagraphCxSpFirst" style="mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-add-space:auto;text-indent:-.25in;line-height:normal;mso-list:l1 level1 lfo2"><!--[if !supportLists]--><span trebuchet="" 0027trebuchet=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">-<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span></span></span></span><!--[endif]--><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">More about dampness and excess/deficiency in the Chinese system: a deeper look into <i>yin/yang </i>balance as it pertains to L’s healing process<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-add-space:auto;line-height:normal"><span trebuchet="" times="" new=""><o:p><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span></span></span></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-add-space:auto;text-indent:-.25in;line-height:normal;mso-list:l1 level1 lfo2"><!--[if !supportLists]--><span trebuchet="" 0027trebuchet=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">-<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span></span></span></span><!--[endif]--><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">The meatloaf recipe, with a recipe for easy roast potatoes to accompany it<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-add-space:auto;line-height:normal"><span trebuchet="" times="" new=""><o:p><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span></span></span></o:p></span></p> <p class="MsoListParagraphCxSpLast" style="mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-add-space:auto;text-indent:-.25in;line-height:normal;mso-list:l1 level1 lfo2"><!--[if !supportLists]--><span trebuchet="" 0027trebuchet=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">-<span style="font:7.0pt "Times New Roman""> </span></span></span></span></span></span></span></span><!--[endif]--><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Other recipes still on the horizon: vegan brunch bonanza, an Indian feast (that makes my mouth water just typing it), and a minestrone soup that turned out really lovely<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></span></span></span></p><p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Go tell someone you love that you love them.<o:p></o:p></span></span></span></span></span></span></span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span trebuchet="" times="" new=""><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">JRW</span></span></span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 12pt;"><o:p></o:p></span></span></span></p>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com2tag:blogger.com,1999:blog-2481806783623451798.post-7726361261166245982010-11-04T09:54:00.000-07:002010-11-04T10:50:57.846-07:00Day Three<span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">I really can't imagine a better week one, as I was remarking to G a moment ago. L is already looking to the future, to how she can continue this after the 90 days - and if that kind of visioning is happening already, I'm <i>really</i> heartened. Day Three was a blast.</span></span><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">In other news: I got the final complete assessment done on medications and supplements L has been prescribed/she has in her possession (many of these supplements are just collecting dust, I think). There are 8 medications and 21 supplements in total. L was happy to hear that much of the supplements are nutrients she's going to be eating, and I think when it's all said and done we will be able to also put a dent in the 8 prescribed medications. L currently sees an acupuncturist, a physical therapist, a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">naturopath</span>, and a western doctor, as well as weekly <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Trager</span> therapy. I'm excited to see if her experience with these supplemental therapies shifts as her diet shifts. For instance, wouldn't acupuncture be much more effective when the body isn't clogged with dairy? L has some serious circulatory issues in her feet/lower <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">extremities</span>, so there is a <span class="blsp-spelling-error" id="SPELLING_ERROR_3">stagnance</span> of <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Qi</span>. In reading more from Paul <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Pitchford</span> in <i>Healing with Whole Foods, </i>I'm starting to be able to think of L's symptoms in the Chinese yin/yang tradition - thinking of things in terms of where in a dialectic spectrum they fall. In the wet/dry opposition, L has fluid/blood accumulation in her legs and feet - this makes me want to look into <i>drying</i> foods. Her peripheral <span class="blsp-spelling-error" id="SPELLING_ERROR_6">neuropathy</span> causes nerve pain and a burning sensation - in the hot/cold spectrum, this sounds like an excess of heat, and points me toward <i>cooling</i> foods. Anyway, it's fascinating as I delve deeper, and J and I were looking at the <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Ayurvedic</span> tradition last night and identifying with it both personally and also seeing possible implications for L. More on that later, perhaps...</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">The relationship between L and I is deepening every day. Day Three was so much about this, so much about spirituality and purpose, and the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">conversations</span> were long and rich and the amazing 75-degrees-with-fall-colors day we had was such a beautiful setting as we chatted, sang, L painted, and we made another visit to Whole Foods, and to one of her appointments.</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">L finally tried a <span class="blsp-spelling-error" id="SPELLING_ERROR_9">soygurt</span> (soy yogurt) and it was the Cherry flavor of Whole Soy, Co. brand, and she loved it. This is great because she is a woman who loves her yogurt. </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">L: "There's no soy aftertaste at all. Oh, I really like this."</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Me: "Only bad soy products leave a soy aftertaste."</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">The other fun and pretty epic development today was L, of her own volition and initiation, turned to me and told me we should go through the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">refrigerator</span>. !! !!! I was, as you can imagine, <i>more than happy</i> to do so. And there was much remark on how happy to do so I looked as I filled literally two brown grocery bags to the brim with cheese, yogurt, cottage cheese, mayonnaise, brisket, bacon, eggs, corn-syrup -laden processed confections galore, etc. etc. etc...I even went for the freezer. Now, there is still a pantry (Wheat and Gluten Fest 2010), and there is still a garage fridge and freezer, but this was a huge step. And when L saw that her fridge wasn't empty, it was just filled with fruits, vegetables, and healthy options now, she was wearing a smile. I really am so proud of her.</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Now, for the Day Three dinner...oh, you "I could never go without cheese" ones are going to flip your lid for this one. I still have a lot of veggies to use up, and SOON, so I served this with a side salad of what I found in the fridge.</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><p class="MsoNormal"><b style="mso-bidi-font-weight:normal">J’s <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">Fettuccine</span> Alfredo________________________________________________________________<o:p></o:p></b></p> <p class="MsoNormal">One package of <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Tinkyada</span> brand <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">Fettuccine</span> Style (with Rice Bran) Pad Thai noodles (<span class="blsp-spelling-error" id="SPELLING_ERROR_14">Tinkyada</span> brand is awesome for gluten-free pasta). I followed the "Quick and Energy Efficient" preparation instructions - basically, boil water, throw in noodles, cook for 2 minutes, stir, turn off heat and cover and let sit for 15-20 minutes, drain. But you can boil them for 10, too, if you're in a hurry. These things want to stick together big time. You've been warned.<o:p></o:p></p> <p class="MsoNormal">Sauce:<span style="mso-spacerun:yes"> </span>Chop garlic, parsley, sage, rosemary, and thyme and <span class="blsp-spelling-error" id="SPELLING_ERROR_15">sauté</span> in a pan with some earth balance (about 3 tablespoons).<span style="mso-spacerun:yes"> </span>Add 3-4 cups cashew cream (see below), <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">soy milk</span> (just a splash to thin it out and homogenize it), a small amount of white wine (it cooks out, but it leaves a nice white wine flavor behind), and about 1-2 cups nutritional yeast and salt and pepper to taste (the salt takes out the sweetness). The trick with the sauce is to keep the heat really low, and add things slowly, stirring constantly, and be flexible. If it gets too thick, add a bit more earth balance or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">soy milk</span>. If it gets too thin, add a bit more cashew cream or nutritional yeast. Re-season. Taste. Re-season. You get the idea. </p><p class="MsoNormal"><span style="mso-spacerun:yes"></span>Chop up some broccoli and give it a barely <span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">blanch</span>/light boil, drain, and add a little white rice vinegar or a squirt of Bragg's and serve on the side, or how you like. You could probably toss it in. If I wasn't doing this recipe gluten-free, I might toss a little field roast sausage in - the sage/rosemary one. You can easily adapt this to your own desires is the point. I might toss in some sauteed mushrooms next time.<o:p></o:p></p><p class="MsoNormal">Here's the deal with the cashew cream: it's easy and brilliant. It's a great sauce base like how it's used above, and you can also use it as a base for savory tarts and things. Basically, I filled 1/2 the blender up with whole raw cashews, filled with water until about an inch above the cashews and let that soak for about 2 hours to soften the cashews and get them ready for blending. Then I added about 2-3 cups of nutritional yeast (do it to your taste, but remember you can always add more later) and some salt and pepper (<span class="blsp-spelling-corrected" id="SPELLING_ERROR_19">in between</span> blends, to taste) and blended on high until smoothly even and creamy. I have leftovers. You can make as little as you need, or have leftovers and store in the fridge.</p></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">In posts to come:</span></span></div><div><ul><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Nutritional healing in the <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Ayurvedic</span> tradition</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Who wants to go on a vegan cruise?!</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">A dairy-free "omelet" that will blow your mind...brunch, Isa Chandra <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Moskowitz</span> -style.</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Yes, we will get to an Indian feast soon, I promise.</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><span class="blsp-spelling-error" id="SPELLING_ERROR_22">Momma's</span> Meat(less)Loaf</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">A hearty soup. The kind you put in the fridge and just eat bowls out of all weekend.</span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">An in-depth look at good ole' H20. </span></span></li><li><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">How NOT to overcook veggies in a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_23">stir fry</span></span></span></li></ul><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">In Love and Light,</span></span></div></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">JRW</span></span></div>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com2tag:blogger.com,1999:blog-2481806783623451798.post-39999197607982098272010-11-02T21:22:00.000-07:002010-11-03T00:30:43.895-07:00Day Two...Sayonara Diet Coke.<span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">It's the end of day two...and I'm back at home in the kitchen with J right now making some VERY seriously tasty (I mean, serious) Fettuccine Alfredo. Gluten-free. Dairy-free. We'll get to that recipe soon, I promise. [*note: I just ate it and it was totally an I-can't-believe-it's-vegan moment. Let alone gluten-free...]</span></span><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Day two was great. G gave me a ride and I showed up with his vegan, gluten-free banana nut muffins and amaranth bars. A little sweetness was an okay treat for L, because I showed up for day two ready to have <i>a conversation</i> about aspartame, and with a hope to leave day two with a commitment from L to trash the diet soda for good. Forever -style. And I'm happy to report my last act before departing on day two was, after V had arrived home for work and been dually enrolled in the aspartame revolution, pouring the remaining two cans of diet coke in the fridge down the drain while singing the amen chorus.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">After a little fruit/muffin/amaranth bar spread, L and I continued to talk about the diet industry and the conversation moved to the illusion of choice and the corruption of the food industry at large. I brought up the documentary <i>Food, Inc.</i> and suggested we eventually watch it together. [note: if you are reading this and haven't seen this film, stop now and stream it instantly on Netflix. If you don't have a Netflix account, hack your ex-boyfriend's. That's what I do.] I made a daiya cheese quesadilla with a side of fresh chopped tomatoes and cilantro that we shared for lunch, and she was surprised by the cheesiness and really liked the gluten-free brown rice tortillas. I don't want to be preparing processed foods too much, but again - in the beginning especially, immediately introducing some tasty alternatives is important as we move into a more whole-foods direction. </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Having a gorgeous piano to play at anytime is such an amazing blessing I'm grateful for. It's fun to just sit and noodle around in the afternoon. L comes nearby if she is in a different room when I start and I can tell she loves having live music in the house. </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Since there ended up being a muffin and daiya on the menu earlier in the day, I wanted to make sure dinner was nutritious and I wanted to be bold and introduce L and V to tempeh. They gave positive feedback when it was all said and done (it's so fun to watch people you care about consume food you prepared with loving and healing energy), and there was plenty of leftovers for V to take to work the next day. I bring you the tried and true <b>green + grain + protein </b>meal =</span></span></div><div><p class="MsoNormal" style="font-family: 'trebuchet ms'; "><b><span class="Apple-style-span" style="font-size: small;">J’s Brussel Sprouts______________________________________________________<o:p></o:p></span></b></p><p class="MsoNormal" style="font-family: 'trebuchet ms'; "><span class="Apple-style-span" style="font-size: small;">(I don't even like brussel sprouts...and then I had these. Apple juice and dijon mustard, people.)</span></p> <p class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span" style="font-size: small; font-family: Symbol; ">·</span><span style="font: normal normal normal 7pt/normal 'Times New Roman'; "><span class="Apple-style-span" style="font-size: small; "><span class="Apple-style-span"> </span><span class="Apple-style-span"></span><span class="Apple-style-span"><span class="Apple-style-span">Wash, prepare, and half the brussel sprouts.</span></span></span></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; font-family: 'trebuchet ms'; "><!--[if !supportLists]--><span style="font-family:Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family: Symbol"><span class="Apple-style-span" style="font-size: small;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" style="font-size: small;">In a large lidded pan, melt 2 tablespoons earth balance (vegan margarine), and place the brussel sprouts in facedown and cook until slightly brown on the underneath (5-7 minutes).<b><o:p></o:p></b></span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; font-family: 'trebuchet ms'; "><!--[if !supportLists]--><span style="font-family:Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family: Symbol"><span class="Apple-style-span" style="font-size: small;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" style="font-size: small;">Pour in just enough apple juice to cover them, then cover and simmer with the apple juice until you can poke them with a fork and they’re just tender. <i>Take care to not overcook.</i></span></p> <p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; font-family: 'trebuchet ms'; "><!--[if !supportLists]--><span style="font-family:Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family: Symbol"><span class="Apple-style-span" style="font-size: small;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span class="Apple-style-span" style="font-size: small;">Drain and return to pan in a small amount of earth balance and add in some fresh or dried thyme, sauté all together, then add a ½ tablespoon of Dijon mustard (small amount/couple squirts) and a sprinkle of sugar (or agave or maple syrup - I used a baby dab of maple syrup today), and salt and pepper to taste.</span></p><p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; font-family: 'trebuchet ms'; "><span class="Apple-style-span" style="font-size: small;"></span><span class="Apple-style-span" style="font-size: small; "><b> Fried Tempeh____________________________________________________________</b></span></p><p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; font-family: 'trebuchet ms'; "><b><span class="Apple-style-span" style="font-size: small;"></span></b><span class="Apple-style-span" style="font-size: small;"> If fried in coconut oil, the tempeh won't splash, and it gives the outside a nice taste. Cut the tempeh into approximately 1" x 1" x 3" pieces (or as desired) and fry until light golden (barely) brownish in color. Today, I scanned the fridge and found an organic low-sodium teriyaki sauce and added it and some fresh finely chopped garlic at the end for a finishing saute before serving.</span></p><p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; font-family: 'trebuchet ms'; "><span class="Apple-style-span" style="font-size: small;"> I served the brussel sprouts and tempeh with a side of quinoa cooked in vegetable stock, not water (veggie stock is clarifying and adds more flavor - it also promotes a cooling response and L's has "burning" symptoms, in the Chinese tradition), and L asked for a green onion garnish on her quinoa. I need to start taking pictures, don't I? As for the healing potential of this meal, it represents a good balance of soluble/insoluble fiber. Tempeh is high in protein, contains omega-3's, and due to the fermentation process particular to tempeh, contains a (healthy) mold that produces an antibiotic reaction in the body (free of any chemical toxins). Brussel sprouts are higher in protein per ounce than even broccoli and kale. And they make you smile when they're on your plate because they're so darn cute. Quinoa is higher in calcium per serving than milk. Milk is <b>not</b> a good source of calcium. Let's collectively dispel that myth once and for all. But back to quinoa...here's a quinoa fact for the day: quinoa is not actually a true grain, botanically. But because of its strength, we use it as one. An ancient staple food of the Incas, it was called "the mother grain" (thank you, Paul Pitchford).</span></p><p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; font-family: 'trebuchet ms'; "><span class="Apple-style-span" style="font-size: small;"> Here's a few links for things referenced in this post:</span></p><p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; font-family: 'trebuchet ms'; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, serif; "> <a href="http://www.foodincmovie.com/">http://www.foodincmovie.com/</a></span></span></p><p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; font-family: 'trebuchet ms'; "><span class="Apple-style-span" style="font-size: small;"> <a href="http://www.daiyafoods.com/">http://www.daiyafoods.com/</a></span></p><p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; font-family: 'trebuchet ms'; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, serif; "> <a href="http://www.amazon.com/Healing-Whole-Foods-Traditions-Nutrition/dp/1556434308">http://www.amazon.com/Healing-Whole-Foods-Traditions-Nutrition/dp/1556434308</a></span></span></p><p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; font-family: 'trebuchet ms'; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, serif; "> <a href="http://www.google.com/images?um=1&hl=en&biw=1366&bih=667&tbs=isch:1&sa=1&q=brussel+sprouts+are+cute&aq=f&aqi=&aql=f&oq=&gs_rfai=">http://www.google.com/images?um=1&hl=en&biw=1366&bih=667&tbs=isch:1&sa=1&q=brussel+sprouts+are+cute&aq=f&aqi=&aql=f&oq=&gs_rfai=</a></span></span></p><p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; font-family: 'trebuchet ms'; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, serif; "><a href="http://www.google.com/images?um=1&hl=en&biw=1366&bih=667&tbs=isch:1&sa=1&q=brussel+sprouts+are+cute&aq=f&aqi=&aql=f&oq=&gs_rfai="></a></span></span><span class="Apple-style-span" style="font-size: small; "> So blessed and grateful,</span></p><p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; font-family: 'trebuchet ms'; "><span class="Apple-style-span" style="font-size: small; "></span><span class="Apple-style-span" style="font-size: small; "> JRW</span></p></div>Jessica Rosehttp://www.blogger.com/profile/07285168706870705459noreply@blogger.com0